DRY:
2 cups Quinoa flour
½ cup Chickpea flour
¼ cup Tapioca flour
¼ cup Flax meal
2 tsp Baking soda
1 tsp Baking powder
½ tsp Salt

WET:
½  cup Coconut oil
¾  cup Agave syrup or maple syrup
1 tsp Vanilla
2 tsp Apple cider vinegar
½ cup Applesauce

2 cups Blueberries

Melt coconut oil and whisk together with agave syrup.  Add other wet ingredients.

Mix dry ingredients.  Add wet to dry and then add frozen or fresh blueberries.  Mix until just moist – will have thick consistency.  Fill muffin tins to brim and bake approx. 30 min on 325°.  Remove and let stand in baking tin for 5 min – then remove and let cool.