GF - Muffins - Blueberry

By BlueSchmoo

Ingredients

• 2/3 cups Chickpeas (mashed)
• 1/4 cup Vanilla Almond Milk
• 1/2 cup Blueberry Yogurt (Noosa was used Chobani also a good option)
• 1/4 cup honey
• 2 teaspoons Vanilla
• 1/4 cup Coconut Sugar
• 2 Egg Whites
• 2 cups Brown Rice Flour (or sub other kind of GF flour)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 3/4 cups Blueberries
• 2 tablespoons Brown Rice Flour (for the crumble topping)
• 2 tablespoons Butter (for the crumble topping)
• 2 tablespoons Coconut Sugar (for the crumble topping)

Preparation

Step 1

1. Preheat oven to 375 degrees. Spray a muffin tin with non-stick spray, or use butter/flour to coat the insides. Mix together the crumble toppings: butter, coconut sugar, and brown rice flour set aside.

2. Combine the dry ingredients, flour, baking powder, & baking soda.

3. Mash chickpeas (You can microwave chickpeas for 1 min to soften them before mashing).

4. Combine all wet ingredients with the mashed chickpeas: almond milk, yogurt, honey, vanilla, coconut sugar, egg whites

5. Add wet ingredients to dry and mix until thoroughly combined, Fold in blueberries gently.

6. Pour batter evenly into the muffin tin, fill remaining muffin cups 1/2 full with water to generate even baking

Press a small spoonful of crumble onto each muffin, Bake for 25 minutes, or until cooked through. Remove from oven and let cool for ~ 5 minutes before devouring