About this recipe:If you need to whip up a treat for anyone with food allergies, these are fantastic. They're egg free, dairy free and gluten free. In fact, even for people who aren't allergic will enjoy these. You can't go wrong with an apple and cinnamon combination!
Makes: 20 to 24 muffins
250ml rice milk
125ml grapeseed oil
300g agave syrup
120g unsweetened apple sauce
2 tablespoons pure vanilla extract
150g buckwheat flour
150g chickpea flour
100g brown rice flour
100g tapioca flour
1 1/2 teaspoons xanthan gum
2 teaspoons gluten-free baking powder
1 teaspoon sea salt
1 tablespoon cinnamon
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 180 degrees C / gas mark 4. Line a muffin tray with paper bun cases.
Mix together all of the wet ingredients in your stand mixer.
Sift together all of the dry ingredients (including the sultanas) then add to the wet ingredients and mix until smooth and well combined.
Spoon the mixture into paper bun cases, filling them 3/4 full. Cook for about 30 - 40 minutes until a skewer comes out clean.