Roasted Rhubarb Spice Muffins
Delicious healthy muffins! Great for breakfast, a snack, or dessert!
Equipment
- muffin tin
Ingredients
For the roasted rhubarb
- 4 cups rhubarb (about 4 large stalks)
- 1/4 cup maple syrup
For the muffins
- 2 eggs or chia eggs*
- 1 cup roasted rhubarb, without liquid
- 2/3 cup applesauce
- 3/4 cup rolled oats (regular or GF) (learn about the benefits of oats!)
- 1/2 cup almond meal
- 1/2 cup mashed ripe banana (roughly two small bananas)
- 1/2 cup soy milk
- 1/2 cup brown rice flour
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 2 teaspoon baking powder
- 3/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
Instructions
For the roasted rhubarb
- Preheat oven to 375 degrees. Toss rhubarb in maple syrup and roast in a baking dish for about 12-15 minutes. You want the rhubarb to soften but not break like a compote. There will be leftovers - use them to top yogurt or oatmeal.
- Leave the oven at 375 for the muffins!
For the muffins
- Lightly grease a muffin tin or use silicon muffin cups.
- Prepare chia eggs in a large mixing bowl.
- Add mashed banana, olive oil, maple syrup, mashed banana and stir.
- Next, add applesauce, soy milk, salt, baking powder, salt, spices and stir.
- Now, add rice flour, almond meal, oats and stir well.
- Finally, stir in rhubarb and divide evenly among 12 muffin tins.
- Bake for roughly 30-35 minutes, until golden and a toothpick inserted into the centre comes out clean. These muffins are quite soft, leave them to cool and firm in tins for 10 min before you try and remove.
Notes
*How to make a chia egg: for each 'egg', combine 1 tablespoon chia seeds with 3 tablespoons warm water. Stir and let sit for five minutes to gel.