These delicious blue berry muffins are gluten free and paleo proof
Preheat the oven to 180˚C (350 F) and line a muffin tin with silicon moulds.
In a large bowl mix the eggs, apple sauce, coconut milk, vanilla, maple syrup and coconut sugar to a smooth batter.
In another bowl mix the chufa, baking powder and the baking soda. Chufa tends to clump together so make sure you whisk out any lumps.
Add the dry ingredients to the wet ingredients and mix well. Add the blue berries last and fold them through. Divide over your muffin moulds
Bake for 20 minutes or until a wooden skewer comes out clean.
This recipe is from In Simone's Kitchen