Ingredients
- 2 cups oat flour
- 1 tbsp baking powder
- 1 tsp ground ginger or cinnamon
- 1/4 tsp ground cardamom or nutmeg
- 1/4 tsp sea salt
- 1/2 tsp stevia extract powder
- 1/2 cup cut-and-sifted rose hips, pits removed
- 1/4 cup unsulfured raisins
- 1/2 cup water
- 1/4 cup honey, sorghum syrup, maple syrup, or fruit juice concentrate
- 2 eggs
- 2 tbsp melted coconut butter or sesame, hazelnut, or almond oil
- 2 tsp pure vanilla extract
- 1 large apple
Directions
- Preheat the oven to 375 degrees Fahrenheit. Oil the muffin tins.
- Sift the oat flour, baking powder, spices, salt, and stevia into a large bowl. Stir in the rose hips and raisins.
- In a separate bowl, blend the water, syrup or honey, eggs, oil, and vanilla until smooth. Quickly blend into the dry ingredients.
- Halve, core, and grate the apple, then fold into the batter.
- Spoon the batter into the prepared muffin cups. Bake for 20 minutes or until the batter pulls away from the sides and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the tins, then run a knife around the edges to loosen.• Learn more about roses in Wild Roses: History & Health Benefits.• Explore Rose Hip Recipes and More for more information and for cooking with rose hips.
Rachel Albert-Matesz of Toledo, Ohio, teaches whole foods classes and writes about food and nutrition.
Homemade muffins are a favorite breakfast treat – why not make them even more enjoyable? This rose hips recipe adds pretty pink speckles to moist, fruity, wheat- and dairy-free muffins, which are delicious for brunch served with scrambled eggs or an omelet.