Dry Ingredients:

1/2 C EACH:  millet flour, quinoa flour, brown rice flour and garbanzo bean flour
2/3 C oat flour (use gluten free (GF) oats)
1/3 C rolled oats (GF)
2 1/2 t baking powder
1/2 t salt
1 t cinnamon

“Wet” Ingredients:

2 large bananas
2 C blueberries
1/2 C non dairy milk
1/4 C vegan sugar (evaporated cane juice)
2 T agave nectar
2 T organic canola oil
2 thawed “ice cubes” applesauce (or double the oil)

Combine the dry ingredients.  Blend the wet ingredients.  Mix together.  Bake in muffin liners at 350 degrees for 22 minutes.  Makes 15.