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Gluten-Free Hemp Seed-Apple Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious gluten-free muffins with diced apple and hemp hearts, made with a homemade flour mix of sorghum, almond, and rice flour.
Ingredients:
  • 3 apples - peeled, cored, and diced
  • 0.25 cup lemon juice
  • 1 cup white sugar
  • 0.75 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup sorghum flour
  • 0.5 cup almond flour
  • 0.5 cup rice flour
  • 1 teaspoon xanthan gum, or more as desired
  • 0.75 teaspoon baking soda
  • 0.33333334326744 teaspoon ground ginger
  • 0.33333334326744 teaspoon ground cinnamon
  • 0.33333334326744 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 0.5 cup hemp hearts
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare an 18-cup muffin tin by greasing it or lining the cups with paper liners.
  • In a bowl, mix diced apples with freshly squeezed lemon juice.
  • In a large bowl, mix together sugar and coconut oil using an electric mixer until well combined. Gradually add eggs one at a time, making sure to beat well after each addition. Stir in vanilla extract.
  • Combine sorghum flour, almond flour, rice flour, xanthan gum, baking soda, ginger, cinnamon, pumpkin pie spice, and salt in a bowl, creating a well in the center. Add the sugar mixture to the well, stirring until just combined. Gently fold in apples and hemp hearts with a spoon or spatula.
  • Evenly divide the batter among the muffin cups, filling them three-quarters full.
  • Bake in the preheated oven for 20 to 25 minutes until the tops spring back when lightly pressed and a toothpick comes out clean. Leave the muffins in the tin to cool for 5 minutes, then transfer to a wire rack to cool completely.

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