GLUTEN FREE VEGAN MUFFINS

Gluten Free Vegan Muffins image

Provided by valgal123

Categories Breakfast

Time 30m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 16

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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)

Steps:

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.

Nutrition Facts : Calories 142.2, Fat 9.2, SaturatedFat 1.2, Sodium 267.6, Carbohydrate 15.2, Fiber 0.6, Sugar 9.6, Protein 0.3