Gluten Free Blueberry Muffins Recipe

Name: Gluten Free Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 375u00b0. 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.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups garbanzo bean flour, 2/3 cup coconut sugar, unrefined, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Gluten Free Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Blueberry Muffins

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