gluten free vegan sunshine citrus muffins
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 12 muffins
- 2 cups Sarah's gluten free flour blend
- 3/4 cup cane sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- zest of 1 orange
- zest of 1 lemon
- 1/2 cup So Delicious Dairy Free unsweetened coconut or almond milk
- 1/2 cup orange juice
- 1/3 cup non-hydrogenated shortening or coconut oil, melted {such as Nutiva}
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons sparkling sugar or course turbinado sugar {optional}
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners or spray with nonstick cooking spray.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add orange zest and lemon zest. Whisk to combine.
- To flour mixture, pour in coconut milk, orange juice, melted shortening, lemon juice and vanilla. Stir just until batter is smooth.
- Divide batter into prepared cupcake pan. Sprinkle tops of muffins with sparkling sugar.
- Bake muffins 18-22 minutes, until golden brown. Remove from pan and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/07/gluten-free-vegan-sunshine-citrus-muffins.html
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