Gluten-Free Hemp Seed-Apple Muffins recipe

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Ingredients

3 apples - peeled, cored, and diced
¼ cup lemon juice
1 cup white sugar
¾ cup coconut oil
2 eggs
1 teaspoon vanilla extract
1 cup sorghum flour
½ cup almond flour
½ cup rice flour
1 teaspoon xanthan gum, or more as desired
¾ teaspoon baking soda
⅓ teaspoon ground ginger
⅓ teaspoon ground cinnamon
⅓ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup hemp hearts

Nutrition Info

231.2 calories
carbohydrate: 25.4 g
cholesterol: 18.2 mg
fat: 13.3 g
fiber: 2.4 g
protein: 4 g
saturatedFat: 8.3 g
servingSize: -
sodium: 130.7 mg
sugar: 13.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.

  2. Combine diced apples and lemon juice in a bowl.

  3. 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.

  4. 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.

  5. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  6. 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.

Recipe Yield

18 muffins

Recipe Note

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!

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