GFCF (and egg free) Blueberry Muffins

Wow! What a poor "poster" I was last week! Well, this week I have a lot of new stuff coming at you, but I thought I'd start with a new recipe that I did this morning for muffins that are pretty much free of all the major allergens and I used maple syrup instead of sugar to sweeten them. They were successful with the hubby and the six-year-old, and I thought they were pretty good myself.

I would love to show you a picture of these muffins -- they turned out a pretty shade of blue-green because of the blueberries -- but they were all eaten before I could get the camera out!

Here's the recipe:

GFCF Blueberry Muffins (GFCF = gluten free, casein free)

1 cup Garbanzo/Fava flour

1/2 cup Tapioca flour

1/4 cup ground flax seeds

1/4 tsp. salt

1 Tbsp. Baking powder

1/2 cup Almond milk (or other milk)

2 Tbsp oil of choice (I used canola)

1/4 cup Maple syrup (agave would work well, too)

1/4 tsp vanilla

1 cup frozen blueberries, thawed

Preheat oven to 350 degrees. Spray muffin pan with nonstick spray and set aside. Mix together dry ingredients, stir in wet ingredients and blueberries and mix until there are no dry spots -- but do not over-mix. Pour into prepared muffin pans and bake 12-15 minutes (my oven bakes kind of hot - yours may take a little longer). Makes 10-12 muffins.