Blueberry Muffins

These are the yummiest little muffins going around my kitchen lately, and I found it very difficult to stop at one.. 
So i've decided to lay off the processed sugars for a while and concentrate more on the natural versions that don't effect the blood sugar levels as much. In doing this I came across the amazing Agave Syrup, produced from the mexican Agave. It has a low Glycemic Index of around 30 and is naturally sweeter than honey. 
What could be better really.. Then there really isn't any reason to stop at one!!

What you need:

1 1/2 cups GF self raising flour

3/4 cup GF Brown rice flour

1/4 cup flax seed 

1 tsp bi carb soda

1 tsp baking powder

3/4 tsp xanthan gum

2 ripe bananas

1 cup blueberries

1 tsp Vanilla essence 

1/2 cup Agave syrup

2 eggs

8 tbs olive oil

1/4 cup rice milk

What to do:

Pre heat oven to 170 degrees cel and line a muffin tray with baking cups. 

Sift both flours into a large bowl, then add the flax seed, bi carb soda, baking powder and xanthan gum. Mix well. 

In another bowl, mash the bananas with with the vanilla essence and then add to the dry ingredients. 

In the same bowl, gently beat the two eggs and then add to the mix, followed by the agave syrup, oil, rice milk and blueberries. 

Mix well and then evenly distribute into muffin cups and cook for around 20 minutes. Check regularly.