1 3/4 cups sorghum flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons guar gum
1 large ripe banana, mashed
2 tablespoons ground flax seeds
1/4 cup coconut oil, melted
2 teaspoons vanilla
3/4 cup garbanzo water, drained from one can beans
1 1/2 cups powdered sugar
3/4 cup dried blueberries
Turbinado sugar

1. Preheat the oven to 375 F, and line 10 cups of a muffin tin with muffin papers. In a large bowl, combine the sorghum flour, tapioca flour, baking powder, salt and guar gum, and whisk to mix.
2. In small bowl, combine the banana, flax, melted coconut oil and vanilla and stir. If the banana is cold, the coconut oil may harden, you can pop the mixture in the microwave or warm it over a bowl of hot water to soften it to stir-able consistency.
3. In a stand mixer with the whisk attachment, or a large bowl with an electric mixer, combine the garbanzo water and powdered sugar. On low speed, mix until the sugar is dissolved, then raise the speed to high and beat for about 8 minutes. It will become thick and shiny like meringue, and hold soft peaks. 
4. Add the banana mixture to the flour mixture and add about half of the whipped garbanzo mixture and stir to mix well. Fold in the remaining garbanzo mixture, gently turning the batter to keep the bubbles from deflating. When mixed, quickly stir in the berries.
5. Scoop 1/4 cup portions of the batter into the lined cups and sprinkle with Turbinado sugar. Bake for about 35 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out with only moist crumbs attached. Cool on a rack.