gluten free vegan sunshine citrus muffins
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}
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners or spray with nonstick cooking spray.
  2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add orange zest and lemon zest. Whisk to combine.
  3. To flour mixture, pour in coconut milk, orange juice, melted shortening, lemon juice and vanilla. Stir just until batter is smooth.
  4. Divide batter into prepared cupcake pan. Sprinkle tops of muffins with sparkling sugar.
  5. 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