Gluten Free Vegan Muffins

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READY IN: 30mins
SERVES: 12
YIELD: 1 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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