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Loaded Blueberry Muffins

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose gluten-free flour
  • 1/2 cup almond flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum, if not already included in GF flour
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup thinly grated zucchini
  • 1/3 cup mashed banana, (approx 1 banana)
  • 3/4 cup blueberries

Instructions

  1. Preheat oven to 350°F. Lightly grease the muffin cups with coconut oil spray. Or use paper liners when possible.


  2. In a large mixing bowl, whisk together the dry ingredients.

  3. Add eggs, sugar, coconut oil, and vanilla extract.

  4. Fold in the zucchini, banana, and blueberries.

  5. Pour the batter into the prepared muffin cups, dividing evenly and filling each about 3/4 full.

  6. Bake for 18 to 20 minutes, or until they’re set and lightly golden. Check them every 5 minutes toward the end (through the oven window) to ensure that they don’t burn.

  7. Remove the muffins from the oven and allow them to cool for about 10 minutes, or until they are ready to handle and serve.