Gluten-Free/Dairy-Free Blueberry Zucchini Muffins
Prepping Instructions:
Pre-heat oven to 375 degrees
In a stand mixer add the following:
1/2 Cup Greek Yogurt (lemon)
1 Egg
4 Tbs melted coconut oil
2 Tbs Honey
3 Tbs Ripe mashed banana
1/2 Cup of brown sugar
In a separate bowl mix the following:
1/2 Cup of Oat flour
1 Cup of 1 to 1 gluten-free flour (I use Bob’s Red Mill)
1 Tsp Baking soda
1/4 Tsp Salt
1 Tsp Ground Cinnamon
In a baggie - 1 cup of blueberries (frozen or fresh) and mix with 2 Tbs of gluten-free flour or oat flour. Shake to coat
Mix dry ingredients into the stand mixer until just blended
Add in 1 cup of finely grated zucchini (squeezed dry)
Add in 1 cup of floured frozen or fresh blueberries and fold into the batter carefully
Let batter rest for 20 minutes
Spray 12 cup muffin tins with release spray.
Fill each cup and smooth the tops
Add 1/2 Tsp mix of cinnamon sugar on top.
Cooking Instructions:
Place in oven for 8 minutes.
Keep the oven door shut and turn down the temperature to 350 and continue to bake for another 10 to 12 minutes. Check with a toothpick for doneness in the center
Take out of the oven and take the muffins out of the pan immediately and place them on a cooling rack (Note: Muffins will fall if left in muffin pan from heat).
Muffins will be like zucchini bread denseness.