GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS

SERVES 10 MUFFINS

1 cup (177 g/6.25 oz.) brown rice flour

2/3 cup (58 g/2 oz.) almond flour

1/2 cup (70 g/2.46 oz.) arrowroot

1/3 cup (56 g/2 oz.) Sucanat

2 tsp. (10 g/0.34 oz.) baking powder

1/2 tsp. (1.5 g/0.05 oz.) kosher salt

1/3 cup (100 g/3.5 oz.) maple syrup

1/2 cup (121 g/4.3 oz.) orange juice

Finely grated zest of 1 orange

1 1/2 tsp. (6 g/0.21 oz.) vanilla extract

1/2 cup (42 g/1.5 oz.) chopped almonds

1/4 cup (21 g/0.75 oz.)

unsweetened shredded coconut

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 3.6g (0.9g S.Fat)
Carbs: 25.6g
Protein: 2.7g
Sugar: 9.9g
Sodium: 127mg

METHOD

Preheat the oven to 190°C/375°F. Line 10 muffin cups in a 12-cup muffin pan with paper liners or lightly grease with coconut oil.

Combine the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt in a large mixing bowl. Make a well in the center of the mixture, then add the maple syrup, orange juice, orange zest, and vanilla extract. Stir the dry ingredients into the wet ones gradually, just until combined. Combine the almonds and coconut in a mixing bowl.

Fill the prepared muffin cups two-thirds full with batter and smooth the tops of each muffin. Bake the muffins for 12 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins for at least 15 minutes in the pan on a wire rack before serving.

RECIPE NOTES

Because brown rice flour contains natural oils that can quickly oxidize and turn rancid, keep it in the refrigerator or freezer in a sealed plastic bag.