Gluten Free Vegan Muffins

Submitted by valgal123

"This recipe comes from nourishingmeals.com These muffins are moist, soft and are just all around good! I have changed up this recipe many times adding yogurt, mashed banana, no sugar and using stevia, OJ, every time these muffins turn out excellent!"

 

• Ready In: 30mins
• Ingredients: 16
• Yields: 1 dozen
• Serves: 12

ingredients

• 2 cups sorghum flour or 2 cups brown rice flour
• 1⁄2 cup tapioca flour
• 2 tablespoons arrowroot or 2 tablespoons potato starch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon cardamom
• 3⁄4 cup freshly squeezed orange juice
• 1⁄2 cup applesauce
• 1⁄2 cup maple syrup, agave nectar or 1/2 cup honey
• 1⁄2 cup oil or 1/2 cup melted virgin coconut oil
• 2 teaspoons vanilla extract
• 2 teaspoons grated orange peel or 1 teaspoon orange, flavor
• 2 -3 cups chopped fresh rhubarb
• turbinado sugar, for topping each muffin (optional)

directions

1. Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
2. 2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
3. 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. 4. Quickly add the rhubarb and gently fold into the batter.
5. 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.