Gluten Free Blueberry Muffins

• 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

1. Preheat oven to 375u0b0. 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.

garbanzo bean flour, coconut sugar, baking powder, baking soda, cinnamon, ground cloves, kosher salt, eggs, applesauce, extravirgin olive oil, blueberries

Taken from www.food.com/recipe/gluten-free-blueberry-muffins-529995 (may not work)