Comfort Blueberry Muffins
When Gluten-free baking no longer means eating cardboard
Yes these muffins are gluten-free. Don’t get me wrong the gluten-free industry has come a long way in perfecting the texture and flavour of baked goods, but it doesn’t necessarily mean they are any less refined. I personally love baking with gluten-free ingredients like oat and almond flour instead of the usual white flour. I do so because I like variety and finding ways to add more nutritional value to yummy baked goods and sweet treats. These are a staple muffin recipe in our house and a big fan favourite for the kids.
Adding zucchini into baked goods is another sneaky trick that I love for adding more veggies into the diet. And no one even notices the difference lol.
I have had a few requests for this recipe and so it is definitely time to share it! These work well paired with breakfast, as a snack or when noticing any sweet treat cravings creeping up on bedtime. Yep I said it, permission to enjoy these whenever. The combination of complex carbohydrate (oats), protein (almond flour, egg), good fat (flax, coconut oil) and natural sources of sweetener (coconut sugar, maple syrup) means ingredients that support an anti-inflammatory response and a less drastic spike in blood sugar.
What you need:
Wet Ingredients-
2 eggs
1/2 cup almond milk (you could use cow’s)
1/3 coconut sugar
1/4 cup maple syrup
1/4 cup melted coconut oil
Dry Ingredients-
1 cup oat flour
1 packed cup almond flour
2 tbsp ground flax
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt (few grinds/shakes)
Extra-
1 small zucchini- grated
3/4 cup fresh or frozen blueberries
What to do:
1. Preheat oven to 350 F
2. Put all wet ingredients (listed first) in a big bowl and wisk together.
3. Pour oats into a blender and blend on high until it turns into a fine flour.
4. Add oat flour and other dry ingredients into the bowl. Stir to combine.
5. Grate zucchini. Transfer to a small mesh strainer or you could use a cheese cloth. Strain out excess water by adding pressure with your fingers. Add to the bowl and combine.
6. Add in blueberries and stir.
7. Use an ice cream scoop to add the mixture to muffin pan. I use a silicone one so do not need to grease the pan. If you use something other than silicone consider greasing pan lightly with extra coconut oil. You could also try with muffin liners.
8. Bake for 22-25 min at 350 F.
9. Remove and let stand to cool before serving. They are really yummy served warm.
*Store in the fridge if out longer than the day they are baked. Store for 3-4 days.
Enjoy!