Author Notes
Gluten free blueberry muffins made with garbanzo bean flour. Protein filled on the go breakfast. —Palouse Brand
Ingredients
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2 cups
garbanzo bean flour
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2/3 cup
coconut sugar, unrefined
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1 teaspoon
cinnamon
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.25 teaspoons
ground cloves
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.5 teaspoons
salt
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2
large eggs, lightly beaten
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.75 cups
applesauce
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6 tablespoons
olive oil
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1 cup
blueberries
Directions
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Preheat oven to 375°. Lightly grease the muffin tin or use muffin liners.
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In a medium size bowl combine all dry ingredients and whisk together.
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In a large bowl combine eggs, applesauce, and oil.
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Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened. Fold in the blueberries.
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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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