Wheat-Free Muffins

By: Katrina Butterworth
Wheat-Free Muffins
Course
Breakfast Snacks
Tags
Muffin
Info
  • Servings
    10 muffins
  • Prep Time
    10 minutes
  • Cook Time
    12-16 minutes
Ingredients
  • Brown Rice Flour (177 g/6.25 oz) 1 cup
  • Almond Flour (58 g/2 oz) 2/3 cup
  • Arrowroot (70 g/2.46 oz) 1/2 cup
  • Brown Sugar 1/3 cup
  • Baking Powder (10 g/0.34 oz) 2 tsp
  • Kosher Salt (1.5 g/0.05 oz) 1/2 tsp
  • Maple Syrup (100 g/3.5 oz) 1/3 cup
  • Orange Juice (121 g/4.3 oz) 1/2 cup
  • Orange Zest finely grated 1
  • Vanilla Extract (6 g/0.21 oz) 1 1/2 tsp
  • Chopped Almonds (42 g/1.5 oz) 1/2 cup
  • Unsweetened Shredded Coconut (21 g/0.75 oz) 1/4 cup

Method

  1. Preheat the oven to 180degrees. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
  2. In a large bowl, mix together the brown rice flour, almond flour, arrowroot, sugar, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
  3. Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.
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