Gluten Free Blueberry Muffins with Chickpea Flour

January 18, 2017
0 Ratings
  • Serves 12
Author Notes

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

What You'll Need
  • 2 cups garbanzo bean flour
  • 2/3 cup coconut sugar, unrefined
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • .25 teaspoons ground cloves
  • .5 teaspoons salt
  • 2 large eggs, lightly beaten
  • .75 cups applesauce
  • 6 tablespoons olive oil
  • 1 cup blueberries
  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.

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