- Servings: Makes about 20 small muffins
Ingredients:
| 1 cup | Organic Rice Milk |
| ½ cup | Grapeseed Oil |
| 1¼ cups | Agave Nectar |
| 1½ cups | Unsweetened Apple Sauce |
| 2 Tbsp | Pure Vanilla Extract |
| 1 cup | Buckwheat Flour |
| 1 cup | Garbanzo Bean or Chickpea Flour |
| ¾ cup | Brown Rice Flour |
| ¾ cup | Tapioca Flour |
| 1½ tsp | Xanthan |
| 2 tsp | Gluten Free Baking Powder |
| 1 tsp | Celtic Sea Salt |
| 2 cups | Raisins |
| 1 Tbsp | Cinnamon |
Directions:
Preheat oven to 325 degrees. Mix together all wet ingredients in a stand mixer. Sift together all dry ingredients, then add to the wet ingredients and mix until smooth and well combined. Bake for 30-40 minutes, until a skewer comes out clean. Allow to cool completely.
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