Blueberry Muffins

By krystallondon

These muffins are best eaten within a few days of baking them. They will hold over in the refrigerator for a few days longer, but they are so good, i doubt they will last that long. You can replace the blueberries with chopped apples or raspberries.

Ingredients

• 1/4 cup canola oil
• 3 tablespoons agave nectar
• 1/4 cup applesauce
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup sorghum or brown rice flour
• 1/2 cup arrowroot
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 1/2 cup blueberries

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 375F

2. In a large bowl or electric mixer, combine the oil and agave nectar. Beat until smooth. Add the applesauce, water and vanilla. Beat well.

3. In a separate bowl, combine the flour, arrowroot, baking powder, and salt, and mix well. Add to the liquid ingredients and mix until well blended. Fold in the orange rind and blueberries. Do not overbeat. Pour into greased muffin pans and bake for 18 to 20 minutes at 375F.

Nutritional analysis per serving
181.81 calories, 9.31 g fat (45% calories from fat) 0.15 g protein, 26.42 g carbohydrate 0 mg cholesterol, 586.13 mg sodium