Apple - Hazelnut Muffins (Gf, Vegan)
A spicy, slightly sweet and definitely nutty snack that's perfect for those with dairy, egg and gluten intolerances... as well as those who love them! If soy is a concern, hemp milk or almond milk (use unsweetened for best results) are great swaps too.
READY IN: 1hr 5mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons ground flax seeds
- 1⁄4cup hot water
- 1⁄4cup millet flour
- 1⁄4cup sorghum flour
- 1⁄2cup rice flour
- 1⁄4
- 1⁄4cup cornstarch
- 1tablespoon baking powder
- 1⁄2teaspoon baking soda
- 1teaspoon guar gum
- 1⁄2teaspoon sea salt
- 1⁄2tablespoon cinnamon
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon ginger
- 3⁄4cup dark brown sugar
- 1⁄3cup canola oil
- 1
- 1teaspoon rice vinegar
- 1⁄4cup soymilk
- 1
- 3⁄4
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DIRECTIONS
- Preheat oven to 350F, line 12 muffin cups with paper cups.
- In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
- In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
- In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
- Add flaxseed mixture and blend in well.
- Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
- Fold in shredded apple and hazelnuts.
- Portion into the prepared muffin cups.
- Bake 35 minutes, until they test done.
- Remove from the pans immediately and cool on wire racks.
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