Gluten Free Vegan Muffins Recipe

Name: Gluten Free Vegan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Gluten Free Vegan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Vegan Muffins

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