Apple Cider Muffins


3/4 cup potato starch

1/2 cup white rice flour

1/4 cup sorghum flour

1/4 cup sweet white rice flour

2 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

3/4 tsp. xanthan gum

1/4 tsp. baking soda

1/2 tsp. sea salt

2 eggs

3/4 cup apple cider

1/2 cup coconut cream (see note*)

1/4 cup agave nectar

1/4 cup grapeseed oil


  1.  Preheat the oven to 350 degrees.
  1. In a large bowl, whisk the dry ingredients.
  2. In a separate bowl, whisk together the eggs, apple cider, coconut cream*, agave nectar, and grapeseed oil.
  3. Stir the wet ingredients into the dry. Spoon into greased mini-muffin tins.
  4. Bake for 12-15 minutes.


*I learned this tip from Shirley. If you put coconut milk in the fridge, the cream will rise to the top. I scoop the cream from the top for this recipe.

Find the original recipe at The Daily Dietribe.