Zucchini Blueberry Oat Muffins. Vegan and gluten free!
I whipped these yummy muffins up on Sunday when I was overloaded with both blueberries and zucchini. I thought it would make a fun combination because zucchini doesn’t have a strong flavor and wouldn’t compete with the blueberries. Zucchini also adds so much moisture that it would be a great pairing… and it was! The texture of gluten free muffins and cookies isn’t like traditional gluten based flours so be forewarned but these had even my most picky family members clamoring for seconds or thirds. Super moist, these little sweeties are perfect for breakfast, your tea or coffee break or as a snack.
For those of you who follow me on IG or Twitter – my finger surgery went relatively well with only one of the 3 pins breaking during surgery. Surgery concluded with 3 intact pins and a bone fusion that took about 1.5 hours. I’ve been banned from working out (minus walking) until my appointment on Thursday. Fingers crossed that I get the green light to start running again. Since Friday’s super duper antibiotic shot that lasted about 3 minutes, I am feeling human again! Thanks for all of the wonderful emails, texts, flowers, and prayers! oxo
2 cups of gluten free oat flour (I used Bob’s Red Mill gf oats processed in my food processor until it grinds them down to a fine flour)
1 cup of oats (not processed to flour) left whole (Bob’s Red Mill gluten free oats)
1 tablespoon of ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon of salt
Make a curdled milk by mixing 1 cup of almond milk with 1 tablespoon of vinegar and let stand for 4-5 minutes
1 cup of grated zucchini – water squeezed out as much as you can
1/3 cup of coconut oil – I used Skinny & Co. Coconut Oil Raw Coconut Oil
1/3 cup maple syrup
2 cups of blueberries, washed then tossed with whatever gluten free flour you have on hand (I used coconut)
Preheat your oven to 350 degrees and line your muffin pan with liners. Set that aside until the batter is ready.
Process your oats until flour (2 cups). Add that and the 1 cup of rolled oats in a bowl with cinnamon, soda, powder and salt. Whisk to combine. Then mix your almond milk with vinegar and set aside. Then in your stand mixer, paddle attached, add your zucchini, oil, syrup and blend. Then add your dry mixture to the wet. Gently fold in the coated blueberries and mix. Spoon your batter into your muffin pan about 3/4 of the way filled. Bake until a toothpick inserted comes out clean – mine took about 25 minutes. Enjoy!
— Knead to Cook