Description
A delicious gluten-free blueberry muffin recipe.
Ingredients
Scale
- 3/4 cup brown rice flour
- 1 cup chickpea flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 Tbsp ground chia
- 2/3 cup maple syrup
- 1/2 cup applesauce
- 1/3 cup water
- 1 Tbs apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup coconut oil, softened
- 2 cups wild blueberries
Instructions
- Preheat oven to 350 and line muffin tin with liners.
- Sift together brown rice flour, chickpea flour, baking powder, baking soda, and cinnamon. Stir in sea salt.
- In a separate bowl or blender, combine ground chia, maple syrup, apple sauce, water, cider vinegar, vanilla extract, and coconut oil.
- Pour wet ingredients into dry and combine until well mixed. Add blueberries and stir in.
- Using a spoon, scoop batter into lined muffin tins and put in the oven.
- Bake for 20-25 minutes until a toothpick inserted comes out clean. Remove from oven, let sit for 5 minutes and then transfer to a cooling rack.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Cuisine: Baked Good