Blueberry Muffins!!! Fat free, vegan, gluten free

   I was gone yesterday and when I came home "Spice" had made vegan blueberry muffins. They were so good and so I am in the kitchen this morning baking away reinventing the recipe and making it my own. I hope that you enjoy this recipe!!!

Preheat your oven to 375 Fahrenheit
1 can 15oz White or Pinto Beans drained and rinsed
1 Cup Unsweetened Apple Sauce
Blend this in the blender till smooth

In your bowl add the beans mixture and
1 Cup Raw Vegan Sugar and 1 Cup powdered Stevia
4 TBSP Chia Seeds (Optional)
1/8 tsp Xanthan Gum (Only if you are making these gluten free)
1 TBSP Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 1/2 tsp Sea Salt
Mix well!!!

and add
4 cups of Flour  (Spooned into your measuring cup or sifted)
      I like the combination of Corn Starch, Tapioca, and Brown Rice Flour. This makes it gluten free however, if you don't care just add White Flour.
1 Cup Water or your favorite nut milk
  Alternate the flour and liquid
2 1/2 Cups  Fresh or Unsweetened  Frozen Blueberries
 Fold in to your batter using a spoon or rubber spatula

Spray your nonstick muffin tins with a little spray oil and if you have cupcake liners  place them into the tin then place the batter into your prepared tin. Then sprinkle the top of each muffin with Raw Sugar.

Bake for 30 Minutes then check to see if they are done. I use a butter knife others may use a tooth pick, if it comes out clean then they are done.
This batter makes about 24 Regular sized muffins.

Care Bear thinks that they are good

So does Beeps

The real test!!! Does the neighbor? She wanted to smile in this picture. However, I asked and sure enough it was all gone!!! "She loved it!"