Gluten Free Pistachio And Currant Muffins

• 1 cup certified gluten free rolled oats
• 2 tablespoons chia seeds
• 1 1/2 cups orange juice (preferably freshly squeezed)
• 1/2 cup agave nectar or 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/2 cup sweet sorghum flour
• 1/4 cup almond flour
• 1/4 cup arrowroot
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3/4 cup dried black currants
• 3/4 cup roughly chopped pistachios

1. In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes.
2. In a large bowl, combine flour, arrowroot powder, baking powder, baking soda, salt, currants and pistachios.
3. Preheat oven to 375 F and line a 12-cup muffin tin with paper liners. (My preference is parchment paper liners).
4. Add agave and vanilla to soaked oats and stir.
5. Add wet ingredients to dry and mix until just combined.
6. Distribute the batter evenly among the 12 muffins cups.
7. Bake for 25 - 30 minutes or until a toothpick inserted in the middle comes out clean.

rolled oats, chia seeds, orange juice, maple syrup, vanilla, sweet sorghum flour, almond flour, arrowroot, baking powder, baking soda, salt, dried black currants, pistachios

Taken from www.food.com/recipe/gluten-free-pistachio-and-currant-muffins-534820 (may not work)