Gluten Free Pistachio and Currant Muffins

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READY IN: 35mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes.
  • In a large bowl, combine flour, arrowroot powder, baking powder, baking soda, salt, currants and pistachios.
  • Preheat oven to 375 F and line a 12-cup muffin tin with paper liners. (My preference is parchment paper liners).
  • Add agave and vanilla to soaked oats and stir.
  • Add wet ingredients to dry and mix until just combined.
  • Distribute the batter evenly among the 12 muffins cups.
  • Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean.
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