Yield: 12 muffins
1 cup Bob’s Red Mill gluten free baking mix
1/4 cup date sugar
1 tsp baking powder
1 tsp baking soda
1 tsp chia seeds
zest of 1 lemon
1 cup fresh blueberries
juice of one large lemon
1/2 cup unsweetened soy or other non-dairy milk
1/2 cup unsweetened applesauce
2 Tbsp flaxmeal + 2 Tbsp water
1 Tbsp oil
What you do: Mix together the flaxmeal and water and set aside.
Preheat oven to 350 and prepare muffin cups
Mix together the dry ingredients (except the blueberries).
Mix together the wet ingredients, adding the flax gel that you made.
Add the wet ingredients to the dry and mix well. Add the blueberries.
Spoon into prepared muffin pans and bake for 20 – 30 minutes, until nicely browned on top.