Hearty Maple Cinnamon Muffins (Gluten Free)

From the blog One Frugal Foodie. She adapted a recipe from the book The Allergen-Free Baker's Handbook. Haven't tried them, but want to post to try later. She says, "This recipe is Dairy-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Vegetarian, and optionally Vegan."

• Ready In: 40 mins
• Serves: 12-14

Ingredients

• 1  cup raisins
• 2  cups  brown rice flour
• 2⁄3 cup tapioca starch
• 1⁄3 cup potato starch (not potato flour)
• 2  teaspoons ground cinnamon
• 3⁄4 teaspoon xanthan gum
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups unsweetened applesauce
• 1⁄2 cup  extra-light olive oil or 1⁄2 cup coconut oil
• 1⁄2 cup maple syrup
• 1⁄2 cup honey or 1⁄2 cup  agave nectar
• 2  tablespoons  rice milk

Directions

1. Preheat your oven to 350ºF and line or grease 12 to 14 muffin cups (the original recipe calls for 12, but I needed 14).
2. I like to soak the raisins in hot water while I prepare the other ingredients. This plumps them up a bit and helps to prevent any exposed raisins from burning while baking.
3. Combine the rice flour, starches, cinnamon, xanthan gum, baking soda, and salt in a medium-sized bowl and set aside.
4. Combine the applesauce, oil, maple, honey, and rice milk in a large mixing bowl. Stir in the reserved dry mixture until the mixture is just combined. Drain the raisins (if you are soaking) and fold them into the batter.
5. Evenly distribute the batter between 12 to 14 muffin cups. You will be filling the cups pretty much to the top. Bake the muffins for 30-35 minutes if making 14 muffins, 35-40 minutes if making 12 slightly larger muffins. The muffins do darken quite a bit, but weren’t burnt. Feel free to check in earlier if you want more of a moist muffin.