Blueberry muffins

 The orginial recipe is from SW Beans . We marked our alterations with an "*" This recipe made 18 muffins.

Ingredients

• 2 (15.5oz) cans Garbanzos (drained, rinsed)
• 1/3 cup plant based milk*
• 1 cup sugar
• 1/4 cup applesauce*
• 3 TBS flax meal with 9 TBS water, mix together and wait 5 minutes for it to gel*
• 2 teaspoons vanilla
• 1 cup gluten free all-purpose flour*
• 1/2 cup rolled oats*
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1.5
  cup fresh blueberries
• 3/4 cup chopped pecans or walnuts, optional 

Directions

Heat oven to 375°F. Line with regular-size muffin cups  In food processor or blender, combine beans and plant based milk. Cover; process 25 seconds or until smooth. Add sugar, applesauce, flax/water and vanilla. Cover; process 20 seconds or until well blended.

In large bowl, mix all remaining ingredients except blueberries and nuts. Stir in bean mixture until all dry ingredients are moistened. Fold in blueberries. Spoon into muffin cups, filling nearly full. Sprinkle with nuts. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pans. Serve warm or cool. Store covered at room temperature up to 2 days, or for longer storage, freeze for up to 3 months.