Does the type of gluten free flour make a difference?
Make sure to use a good quality all-purpose gluten free flour when makingthese muffins. I like to use Bob’s Red Mill 1 to 1. Your results may varydepending on the gluten free flour you use.Remember to use the “spoon and level” method when measuring your gluten freeflour. Simply use a spoon to scoop the flour into the measuring cup and thenuse the back of a table knife to level off the top.
Gluten Free Blueberry Oat Muffins
Mar 26, 2019 · 6 CommentsThese easy gluten free blueberry oat muffins make an amazing breakfast orsnack. This healthy recipe includes oatmeal, frozen blueberries, applesauceand almond flour. These dense muffins are great for those new to gluten freebaking too!Blueberry muffins are one of my favorite portable snacks. They are perfect forbreakfast when I need to get out of the house in a hurry. I love them heatedup with some ghee in the afternoons. They are easy to pack in lunches and theyfreeze well for later.These Gluten Free Blueberry Oat Muffins combine delicious blueberries withoats to give a more substantial snack. I love to use frozen wild blueberriesto give a burst of flavor.These healthy muffins are very dense and do not rise a lot. They will becooked all the way through, but will not have a large muffin top like glutenmuffins do. You may also notice that they will deflate a bit after they startto cool. This is totally normal and happens with dense gluten free baking.
Can I use frozen blueberries to make these muffins?
I used fresh blueberries in the muffins that are pictured. If you’re able tofind them at your local store, fresh blueberries are a great choice.You can use frozen blueberries if you prefer. You’ll want to thaw theblueberries completely and pat them dry between paper towels before tossingwith the gluten free flour.
Gluten-Free Blueberry Zucchini Muffins
These Gluten Free Blueberry Zucchini Muffins are deliciously nutritious andthe perfect way to start your day!Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesCourse: Breakfast, Dessert, Side Dish, SnackCuisine: AmericanDiet: Diabetic, Gluten FreeServings: 12 muffinsCarbohydrates: 19g * â cup unsweetened applesauce * â cup unsalted butter melted (you can sub coconut oil if desired) * 2 large eggs beaten * â cup pure maple syrup * Â¼ cup avocado oil or another cooking oil of your choice * 2 tsp vanilla extract * 2 cups almond flour * 1 Â¼ cups rolled oats ground into powder * 1 tsp baking soda * Â½ tsp baking powder * 1 cup fresh zucchini spirals chopped * 1 cup fresh or frozen blueberries * Preheat your oven to 375 degrees. Line your muffin tins with paper liners, silicone liners, or spray the tins with cooking spray. * In a medium size bowl, combine the applesauce, melted butter, eggs, maple syrup, avocado oil and vanilla extract. Whisk together well. Set the bowl aside. * In a second bowl, combine the almond flour, ground oats, baking soda, and baking powder and whisk together until well combined. * Add the dry ingredients to the wet ingredients and gently mix everything together with a large rubber spatula until well combined. Add the blueberries and chopped zucchini spirals to the batter and gently mix to combine. * Using an ice cream scoop, scoop the batter into each muffin tin. You will prepare 12 muffins. * Bake the muffins for about 25 minutes or until a toothpick inserted into the center comes out clean and the tops are nice and golden brown. * Remove the muffins from the oven and let them sit for about 5 minutes. Then carefully transfer the muffins out of the muffin tin and onto a cooling rack. * If stored in an airtight container, your Gluten Free Blueberry Zucchini Muffins will keep on the counter for about 48 hours, in the refrigerator for about 5 days, and in the freezer for up to 3 months.The nutrition facts presented here are estimates only. The brands you use andproduct types chosen can change the nutritional information presented. Toobtain the most accurate nutritional information, you should calculate thenutritional information with the actual ingredients you use.Serving: 1muffin | Calories: 271kcal | Carbohydrates: 19g | Protein: 6g | Fat:21g | Saturated Fat: 5g | Sodium: 126mg | Fiber: 3g | Sugar: 8gReferencesStull AJ, Cash KC, Johnson WD, Champagne CM, Cefalu WT. Bioactives inblueberries improve insulin sensitivity in obese, insulin-resistant men andwomen. J Nutr. 2010 Oct;140(10):1764-8. doi: 10.3945/jn.110.125336. Epub 2010Aug 19. PMID: 20724487; PMCID: PMC3139238.Stote KS, Wilson MM, Hallenbeck D, et al. Effect of Blueberry Consumption onCardiometabolic Health Parameters in Men with Type 2 Diabetes: An 8-Week,Double-Blind, Randomized, Placebo-Controlled Trial. Curr Dev Nutr.2020;4(4):nzaa030. Published 2020 Mar 9. doi:10.1093/cdn/nzaa030Lemon Blueberry Zucchini Cake with Lemon FrostingOMG it’s the cake you’ve been waiting for: LEMON BLUEBERRY ZUCCHINI CAKE!I first posted this cake last summer because I knew AK readers were thebiggest lemon lovers. This truly took it to the next level — and for goodreason too…THIS CAKE IS SIMPLY AMAZING.It’s made in one bowl, and baked in one pan (no need to layer!). And, you’dnever guess that it’s healthier, gluten free or made with zucchini! I’mtelling you, this healthy lemon blueberry cake is next level.
Tips for making the best gluten-free blueberry banana muffins:
* Use fresh ingredients and always check labels. * Read the recipe before you begin. * Ingredients at room temperature work best. * You can use fresh or frozen blueberries. * Let your oven site for 5 minutes after it preheats. This helps the temperature to even out in the oven. * Use overripe bananas.If you make any substitutions other than what I’ve tested with you are doingso on your own but please feel free to leave a question in the comment sectionbelow if you need help with anything.
More Gluten-Free Banana Recipes:
If you love to make gluten-free recipes using bananas you might like to trysome of my other gluten-free banana recipes.If you have a ton of overripe bananas to use you should check out this GlutenFree Banana Bread French Toast Recipe. If you love bananas AND pie you’ll wantto make this Dairy-Free Banana Cream Pie.Did you make these gluten-free blueberry banana muffins? If so please leave acomment and a starred review and let me know what you thought.Yield: 12 muffins
Steps for making gluten-free blueberry banana muffins
1. Preheat your oven. 2. Line a 12-serving muffin pan with paper liners; set aside. 3. In a medium mixing bowl combine your ingredients. 4. Spoon the batter evenly into each cupcake pan, about â full and bake.That’s it! Super easy, right? It takes less than 10 minutes to get thesegluten-free muffins in the oven. For detailed steps and ingredients consultthe recipe below.”