This recipe comes from nourishingmeals.com These muffins are moist, soft and are just all around good! I have changed up this recipe many times adding yogurt, mashed banana, no sugar and using stevia, OJ, every time these muffins turn out excellent!
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Units: US | Metric
- 2 cups sorghum flour or 2 cups brown rice flour
- 1/2 cup tapioca flour
- 2 tablespoons arrowroot or 2 tablespoons potato starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/4 teaspoon cardamom
- 3/4 cup freshly squeezed orange juice
- 1/2 cup applesauce
- 1/2 cup maple syrup, agave nectar or 1/2 cup honey
- 1/2 cup oil or 1/2 cup melted virgin coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons grated orange peel or 1 teaspoon orange, flavor
- 2 -3 cups chopped fresh rhubarb
- turbinado sugar, for topping each muffin (optional)
- 1Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
- 22. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
- 33. In a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.
- 44. Quickly add the rhubarb and gently fold into the batter.
- 55. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.
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Nutritional Facts for Gluten Free Vegan Muffins
Serving Size: 1 (92 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 142.2
- Calories from Fat 82
- Total Fat 9.2 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 267.5 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.6 g
- Sugars 9.6 g
- Protein 0.3 g
The following items or measurements are not included: