GF Vegan Chocolate chip or Blueberry Muffins

Adapted from Babycakes recipe..


2 cups gluten-free all-purpose baking flour -
1 cup garfava or garbanzo+2 TBSP
1/2 cup potato starch+ 1TBSP
1/4 cup arrowroot+ 1 TBSP

2 teaspoons baking powder
2 teaspoons baking soda

1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup canola oil (I use extra light tasting olive oil)
2/3 cup agave nectar (I use 1/3 cup maple syrup and 1/3 cup agave)
2/3 cup rice milk
1 tablespoon vanilla extract
1 cup fresh blueberries (I use GFCFchocolate chips, unless it's blueberry season)

Directions

Sift the dry ingredients through a fine sifter.

Preheat the oven to 335 degrees F. Line a standard 12-cup muffin tin withpaper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt,xanthan gum, and cinnamon.

Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup.Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degreesafter 15 minutes. The muffin will bounce slightly when pressed and a toothpickinserted in the center will come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and coolcompletely. Store the muffins in an airtight container at room temperature forup to 3 days.