Gluten free blueberry muffins made with garbanzo bean flour. Protein filled on the go breakfast. —Palouse Brand
garbanzo bean flour
coconut sugar, unrefined
large eggs, lightly beaten
In This Recipe
Preheat oven to 375°. Lightly grease the muffin tin or use muffin liners.
In a medium size bowl combine all dry ingredients and whisk together.
In a large bowl combine eggs, applesauce, and oil.
Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened. Fold in the blueberries.
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.