Pumpkin & Blueberry Muffins (Gluten Free, Vegan, Top 8 Free)

Name: Pumpkin & Blueberry Muffins (Gluten Free, Vegan, Top 8 Free)
Cook time: 35 min
Ingredients: 130 g Tiger Nut Flour (tuber, NOT a nut) OR Organic GF PP Oat Flour (glutenfreeoats.com); 100 g Sorghum Flour, superfine OR Brown Rice Flour, superfine; 100 g Organic Maple Sugar; 35 g Arrowroot; 5 tsp Baking Powder; 1.5 tsp Organic Ground Cinnamon; 1/2 tsp Baking Soda; 400 g Pumpkin Pureé; 340 mL Milk of Choice ((12 ounces)); 4 TBSP Organic Extra Virgin Olive Oil; 1 TBSP Organic Vanilla Extract; 3 tsp Organic Apple Cider Vinegar; 3/4 tsp Sea Salt; 150 g Organic Wild Blueberries, frozen

Gluten Free, Top 8 Free, Vegan Pumpkin Blueberry Muffins by The Allergy Chef

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