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    You are in: Home / Recipes / Gluten Free Vegan Muffins Recipe
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    Gluten Free Vegan Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    valgal123's Note:

    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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    Ingredients:

    Serves: 12

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
    2. 2
      2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
    3. 3
      3. 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.
    4. 4
      4. Quickly add the rhubarb and gently fold into the batter.
    5. 5
      5. 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.

    Ratings & Reviews:

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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
    58%
    Total Fat 9.2 g
    14%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 267.5 mg
    11%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 9.6 g
    38%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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