Gluten Free Vegan Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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)

Recipe

• 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.