Gluten Free Blueberry Muffins

Submitted by palousebrand

"Gluten free blueberry muffins made with garbanzo bean flour. Protein filled on the go breakfast."

 

• Ready In: 32mins
• Ingredients: 11
• Serves: 12

ingredients

• 2 cups garbanzo bean flour
• 2⁄3 cup coconut sugar, unrefined
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 3⁄4 cup applesauce, unsweetened
• 6 tablespoons extra-virgin olive oil
• 1 cup blueberries

directions

1. Preheat oven to 375°. Lightly grease the muffin tin or use muffin liners.
2. In a medium size bowl combine all dry ingredients and whisk together.
3. In a large bowl combine eggs, applesauce and oil.
4. Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened. Fold in the blueberries.
5. Pour batter into muffin cups and bake for approximately 15 - 20 minutes, depending on the size of the pour until the tops of the muffins are browned and slight pressure on the top does not make a dent.