Gluten-Free Hemp Seed-Apple Muffins
I have made this recipe at least 10 times before publishing it for you. I have included substitutions that will not affect the end product and that will allow you to make this recipe nut free. I promise you this gluten-free recipe will come out perfect every time and taste like it isn't gluten-free!
- Serves: 18 persons
- 3apples - peeled, cored, and diced
- ¼cup lemon juice
- 1cup white sugar
- ¾cup coconut oil
- 1teaspoon vanilla extract
- 1cup sorghum flour
- ½cup almond flour
- ½cup rice flour
- 1teaspoon xanthan gum, or more as desired
- ¾teaspoon baking soda
- ⅓teaspoon ground ginger
- ⅓teaspoon ground cinnamon
- ⅓teaspoon pumpkin pie spice
- ½teaspoon salt
- ½cup hemp hearts
Step 1Preheat the oven to 400 degrees F (200 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.
Step 2Combine diced apples and lemon juice in a bowl.
Step 3Combine sugar and coconut oil in a large bowl and beat using an electric mixer until evenly blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
Step 4Stir sorghum flour, almond flour, rice flour, xanthan gum, baking soda, ginger, cinnamon, pumpkin pie spice, and salt together in a bowl, making a well in the center. Pour sugar mixture into well and stir just until batter is combined; fold in apples and hemp hearts using a spoon or a spatula.
Step 5Spoon batter into the prepared muffin cups, filling each 3/4 full.
Step 6Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 25 minutes. Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.