Rose Hip, Raisin, and Apple Muffins Recipe

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Before consuming rose hips, make sure the seeds, which are surrounded by irritating hairs, are removed.
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Rose usage isn't just a modern trend; "rose mania" spread across continents and centuries as people discovered the flower's properties and uses.


  • 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


  • 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.

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