Name: Cinnamon Coffee Cake Muffins From The Decadent Gluten-Free Vegan Baking Cookbook + A Giveaway
Yield: 10 muffins
Ingredients: 2 cup Cara’s All-Purpose Flour Blend (See the recipe below); ½ cup unpacked brown sugar; ¼ cup granulated sugar; 2 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 Tablespoon flaxseed meal; 1 teaspoon xanthan gum; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¾ cup non dairy milk; ⅓ cup vegetable oil; 1 Tablespoon apple cider vinegar (or lemon juice); 1 cup Cara’s All-Purpose Flour Blend (See recipe below); ⅓ cup brown sugar, lightly packed; 2 teaspoon cinnamon; 3 Tablespoon vegan butter; ½ cup powdered sugar; 1/8 teaspoon pure vanilla extract; 1/2 tablespoon non-dairy milk

Scale

Ingredients

3 cups (480 g) superfine brown rice flour
3 cups (538 g) superfine sorghum flour
1 ½ cups (288 g) potato starch
1 ½ cups (192 g) arrowroot powder

Instructions

Throw everything into a gallon-sized plastic baggie, seal tightly, and shake vigorously until well-combined. Keep stored in an air-tight container.