Gluten free vegan sunshine citrus muffins

• Produce

  • 1 Lemon, Zest of
  • 1 Orange, zest of

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Cane sugar or coconut sugar
  • 2 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 2 tbsp Sparkling sugar or course turbinado sugar
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Non-hydrogenated shortening or coconut oil

• Drinks

  • 1/2 cup Orange juice

• Other

  • 1/2 cup So delicious dairy free unsweetened coconut or almond milk

Found on sarahbakesgfree.com

Ingredients

• 2 cups Sarahs gluten free flour blend
• 3/4 cup cane sugar or coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• zest of 1 orange
• zest of 1 lemon
• 1/2 cup So Delicious Dairy Free unsweetened coconut or almond milk
• 1/2 cup orange juice
• 1/3 cup non-hydrogenated shortening or coconut oil, melted {such as Nutiva}
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 2 tablespoons sparkling sugar or course turbinado sugar {optional}

Directions

• Preheat oven to 350 degrees. Line cupcake pan with cupcake liners or spray with nonstick cooking spray.
• In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add orange zest and lemon zest. Whisk to combine.
• To flour mixture, pour in coconut milk, orange juice, melted shortening, lemon juice and vanilla. Stir just until batter is smooth.
• Divide batter into prepared cupcake pan. Sprinkle tops of muffins with sparkling sugar.
• Bake muffins 18-22 minutes, until golden brown. Remove from pan and place on cooling rack to cool completely.