Gluten-Free Hemp Seed-Apple Muffins Recipe

Preheat the oven to 400 degrees F (200 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.

Combine diced apples and lemon juice in a bowl.

Combine sugar and coconut oil in a large bowl and beat using an electric mixer until evenly blended. Add eggs 1 at a time beating well after each addition. Beat in vanilla extract.

Stir sorghum flour almond flour rice flour xanthan gum baking soda ginger cinnamon pumpkin pie spice and salt together in a bowl making a well in the center. Pour sugar mixture into well and stir just until batter is combined; fold in apples and hemp hearts using a spoon or a spatula.

Spoon batter into the prepared muffin cups filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean 20 to 25 minutes. Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.