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Aug 2, 2014

Blueberry Zucchini Oat Muffins {dairy, egg + gluten free}

This summer has been one of the busiest for us in awhile. (Obviously shown by my lack of blogging this past month...eek!) I have thoroughly enjoyed our time together as a family on the evenings and weekends. It could only get better if I were able to take the summer off!

One thing I desperately wanted to try this summer was planting a garden. I had no clue where to begin, but quickly researched and put everything together without a lot of planning. Some plants like my cauliflower, spinach and peas did not take off. But others, especially zucchini and tomatoes, have been growing like weeds all summer! We have had zucchini about 35 different ways and are now starting to get a little bit tired of it. Although I have to say, the fresh, organic vegetables from my garden have surpassed the store-bought kinds in flavor and freshness by a landslide. They're so delicious!

#glutenfree #dairyfree #allergyfriendly #blueberry

Since we've been overrun with the green monsters, I ended up shredding and freezing several gallon bags full of zucchini for later use. As usual, I will find ways to sneak veggies into a variety of foods my family eats. The boys love it when I bake muffins and even suggested I use some zucchini in them. Can you believe it?! :)

These muffins are soft and moist thanks to the shredded zucchini. They have a bright, summery flair from the blueberries and lemon flavor. This time around I used some homemade blueberry jam I had made several months ago and stored in the freezer. You could easily use fresh blueberries as well, and they shouldn't turn out quite as blue as mine did. Unless you have super juicy blueberries!

#glutenfree #dairyfree #allergyfriendly #blueberry

I'm planning to make muffins like these in large batches so I can restock our freezer for the upcoming school year. These will be perfect alongside a bowl of soup in the fall!

Blueberry Zucchini Oat Muffins {dairy, egg + gluten free}

(Makes about 18 muffins)                                            

  • 2 cups gluten-free flour (I used Namaste Perfect Flour Blend)
  • 1 cup gluten-free oats (I used Bob's Red Mill Quick Cooking Gluten-free Oats) 
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 cup almond milk (or other dairy-free milk)
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp vanilla
  • 1/4 tsp lemon extract
  • 1 cup fresh zucchini, finely grated
  • 3/4 cup blueberry jam (or 1 cup fresh blueberries)

Preheat oven to 350 degrees. Line a cupcake pan with foil liners; set aside.

In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda, xanthan gum and salt. Whisk the oats into the dry ingredients.

In a large mixing bowl, mix together the sugar, almond milk, applesauce, vanilla and lemon extract. Once blended, fold in the zucchini, then the blueberry jam (or fresh blueberries). 

Scoop batter into cupcake pan, filling each cup 3/4 full. Bake at 350 for 18 minutes. Allow to cool on a wire rack before serving. Store muffins in the refrigerator in an airtight container. 

#glutenfree #dairyfree #allergyfriendly #blueberry

#glutenfree #dairyfree #allergyfriendly #blueberry

#glutenfree #dairyfree #allergyfriendly #blueberry

#glutenfree #dairyfree #allergyfriendly #blueberry

(They can also be frozen and stored in a freezer bag for up to six months. Just thaw at room temperature or heat for 30 seconds in the microwave.)

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