Gluten Free Blueberry Muffins - cooking recipe

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

Preparation

Preheat oven to 375\u00b0. 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.