Gluten Free Cran Coconut Muffins
Ready In: 30 mins
Yields: 20 muffins
Ingredients
- 1 1⁄2 cups sorghum flour
- 1 1⁄2 cups rice flour
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon allspice
- 1 teaspoon salt
- 3⁄4 cup vegetable oil
- 1⁄2 cup maple syrup
- 1 tablespoon egg substitute
- 6 tablespoons rice milk
- 1⁄2 cup tofutti sour cream
- 3⁄4 cup coconut
- 1⁄2 cup canned cranberries
- 1 tablespoonorange, zest
- 1 teaspoon vanilla
Directions
- Place paper cups into muffin tins and preheat oven to 350*.
- Place all of the dry ingredients into a large bowl and stir until combined and make a well in the center.
- In a smaller bowl, mix all of the wet ingredients until combined.
- Pour the wet ingredients into the well of the dry ingredients.
- Fold these ingredients together until combined.
- Fill muffin cups 2/3 full and bake in preheated oven for 25 minutes.
- Test with a toothpick, muffins are done when toothpick comes out clean.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off