Gluten-Free Hemp Seed-Apple Muffins Tasty Recipes

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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!"

Ingredients :

• 3 apples - peeled, cored, and diced
• 1/4 cup lemon juice
• 1 cup white sugar
• 3/4 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sorghum flour
• 1/2 cup almond flour
• 1/2 cup rice flour
• 1 teaspoon xanthan gum, or more as desired
• 3/4 teaspoon baking soda
• 1/3 teaspoon ground ginger
• 1/3 teaspoon ground cinnamon
• 1/3 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup hemp hearts

Instructions :

Prep : 20M	Cook : 18M	Ready in : 45M

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.
• Combine diced apples and lemon juice in a bowl.
• Combine 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.
• Stir 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.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake 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.

Notes :

• You can use any combination of ginger, cinnamon, and pumpkin pie spice, alone or in any combination, as long as you end up with 1 teaspoon spice. Chia seeds can be substituted for the hemp hearts. Either white of brown rice flour can be used.
• You can spread the batter out over an entire baking sheet (lined with parchment paper) or spread it out as 3 to 4 long loaves over 2 baking sheets.
• Never forget to add the xanthan gum to the dry ingredients when baking gluten free! If you add it to anything wet, it will turn the batter into a thick, snotty, taffy-like substance.
• Always line your pans with parchment paper or muffin liners! Just forget about greasing and flouring (rice flour) pans. Gluten-free baked goods will stick!

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