Chickpea Blueberry Muffins

A sweet treat here and there is nice.  Our little ones deserve it too!! This is an almost allergy free recipe (no eggs, no gluten, no dairy, no nuts) that you can safely offer to your little ones satisfying their sweet palate without the side effects of refined sugars. 

I usually use chickpea flour for flat breads or crackers, but it’s great for baking too! As it doesn’t contain gluten, don’t expect the muffins to raise too tall, they will create a nice hill, not a mountain ?
From a nutritional point of view chickpeas (and so chickpeas flour) are a great source of folate, iron, protein, zinc, manganese and calcium, all elements that help your baby’s body development and straighten his/her immune system.

2 1/4 cups chickpea flour
2/3 cup natural sugar
2 eggs
7 Tbsp butter
1 cup milk
4 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
1 1/2 cups frozen blueberries

In a bowl add all the wet ingredients.  Mix well. Set apart.

In a separate bowl add the chickpea flour, sugar, and baking powder. Mix.

Gently combine the dry ingredients into the wet ones.

Add the frozen blueberries at the end. Mix.

Fill a cupcake tin with the mix.

Bake to 400F/180C for 20/25 min.
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As there is no gluten involved, don't expect the muffins to rise like a mountain, they will look more like a plateau.

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