BLUEBERRY ZUCCHINI MUFFINS
Moist and delicious muffins that are great for breakfast or snacks.
Provided by ekjk218
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 25.6 g, Cholesterol 15.9 mg, Fat 13 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 12.6 g
GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)
Got this recipe from someone else but made some changes to it, to make it not taste gluten-free. My family loves bread and my husband is always looking for something that taste 'normal'. So this is as close as it gets for muffins. They are actually really good. The extra applesauce really makes it moist and not too dry! The batter will look runny but when you take them out of the oven they will be nice and soft. I can't keep them long, they go so fast!
Provided by horsegirl
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 99.4 g, Cholesterol 69.8 mg, Fat 17.3 g, Fiber 6.3 g, Protein 7.9 g, SaturatedFat 2.8 g, Sodium 539.2 mg, Sugar 61.9 g
ZUCCHINI LEMON BLUEBERRY MUFFINS
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
- Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
- Divide batter between muffin tins.
- Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
- Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
- Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
- At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
- Allow the glaze to solidify, another few minutes.
- Devour!
More about "gluten free blueberry zucchini muffins recipe recipe for hand"
GLUTEN FREE ZUCCHINI LEMON MUFFINS - LIGHT, AIRY ...
From gfjules.com
4.7/5 (9)Category BreakfastCuisine SnackTotal Time 50 mins
- Grate or process zucchini using a fine disc of a food processor. Measure and set aside -- do not press or squeeze dry.
GLUTEN-FREE BLUEBERRY ZUCCHINI MUFFINS | MILK & HONEY ...
From milkandhoneynutrition.com
3.8/5 (17)Category Breakfast, Dessert, Side Dish, SnackCuisine AmericanTotal Time 35 mins
- 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.
GLUTEN FREE ZUCCHINI MUFFINS - LIGHT AND AIRY! - GFJULES
From gfjules.com
Estimated Reading Time 3 mins
- Beat sugar and shortening until fluffy, then add the eggs, sour cream, vanilla and mashed banana and mix well.
- Sift all dry ingredients in a large mixing bowl. Pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the zucchini and nuts. The batter will be somewhat stiff. Sprinkle with cinnamon-sugar mixture, if desired.
- If baking as mini loaves, oil two 5-6 small loaf pans, filling each no more than 1/2 full. Bake for approximately 30-35 minutes, testing with a cake tester or toothpick to be sure the middle is cooked through. There should be few, if any, wet crumbs sticking to the tester when done.
PALEO BLUEBERRY CHOCOLATE CHIP ZUCCHINI MUFFINS | RECIPES ...
From recipestonourish.com
Estimated Reading Time 8 mins
- Add healthy fat of choice, maple sugar, eggs and vanilla to a large mixing bowl. Mix with a hand mixer on low speed, then add the cassava flour, collagen, baking soda, cinnamon and sea salt, mixing on medium-low just until incorporated. Add the grated zucchini and mix on low until fully incorporated. With a spatula, gently fold in the blueberries and chocolate chips.
- Evenly distribute the muffin batter between 12 muffin cups and bake for about 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Allow to cool in the muffin pan for 10 minutes before moving muffins to a cooling rack.
THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE
From glutenfreebaking.com
4.9/5 (127)Category BreakfastCuisine Gluten-FreeTotal Time 35 mins
- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
- Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
FIONA'S GLUTEN-FREE CHOCOLATE ZUCCHINI MUFFIN RECIPE
From thespruceeats.com
Calories 161Saturated Fat 3g 15%Cholesterol 41mg 14%Total Fat 9g 12%
GLUTEN-FREE BLUEBERRY ZUCCHINI MUFFINS | LEMONS AND BASIL
From lemonsandbasil.com
Estimated Reading Time 3 mins
- In a medium bowl, add zucchini, banana, honey, vanilla extract, unsweetened applesauce, egg, and almond milk. Whisk to combine, slowly stir in the melted (but cooled) coconut oil, and continue to stir until combined.
- Gently stir wet ingredients into dry ingredient, and mix until just combined. Fold in blueberries then evenly divide among 12 lined muffin holes.
HEALTHY ZUCCHINI MUFFINS | GLUTEN-FREE, VEGAN - GOOD FOOD ...
From goodfoodbaddie.com
Estimated Reading Time 7 mins
- Prepare the flax egg: Combine 1 tbsp ground flax with 3 tbsp purified water, mix well, and let sit for 10-15 minutes.
ZUCCHINI BLUEBERRY MUFFINS RECIPE - GLUTEN FREE - LOW CARB YUM
From lowcarbyum.com
Estimated Reading Time 5 mins
- In a larger bowl, beat together eggs, vanilla extract, stevia extract, monk fruit extract, and sour cream or yogurt until smooth.
BEST HEALTHY ZUCCHINI MUFFINS - GLUTEN FREE - PINCH ME GOOD
From pinchmegood.com
Estimated Reading Time 5 mins
- Combine the almond flour, baking powder,cinnamon and salt into a mixing bowl and lightly whisk to combine. In a seperate mixing bowl, combine the egg, maple syrup, almond butter, and vanilla extract.
- Add the dry ingredients to the wet and mix to combine into a smooth batter. Fold in the shredded zucchini and oats. This is also where you would fold in the nuts and chocolate chips if using.
- Evenly divide the batter between 10 muffin cups and bake in the middle rack of the oven for 16-18 minutes,until the tops and edges are nice and golden brown.
BLUEBERRY ZUCCHINI MUFFINS • FIT MITTEN KITCHEN
From fitmittenkitchen.com
Estimated Reading Time 5 mins
- In large bowl, whisk together maple syrup, sugar (if using), oil, egg (or flaxseed egg) and vanilla until well combined.
- Add dry ingredients to large bowl of wet ingredients and gently stir a couple of times. Carefully add in milk, fold in shredded zucchini and blueberries until just combined. (Be careful not to over stir or you’ll end up with tough muffins.)
EASY ZUCCHINI MUFFINS (GLUTEN FREE) | HOT PAN KITCHEN
From hotpankitchen.com
Estimated Reading Time 6 mins
- Slice the two ends off the zucchini with a knife and cutting board. Use a grater to grate the zucchini into small pieces. Squeeze any excess water out of the zucchini with a paper towel then set the grated zucchini aside.
- Place 1/3 cup of maple syrup and the softened butter in a large bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine. Set aside.
- Stir the eggs and vanilla extract into the maple syrup & butter mixture until well combined, then pour the wet mixture into the bowl with the dry mixture. Stir until just combined and there are no pockets of dry flour in the mixture.
GLUTEN FREE BLUEBERRY ZUCCHINI BREAD - MI GLUTEN FREE GAL
From miglutenfreegal.com
Estimated Reading Time 6 mins
- Preheat oven to 350. Shred zucchini in food processor or with box grater. Transfer zucchini to bowl lined with cheesecloth or a towel. Gather fabric around zucchini and squeeze out excess water. Return to bowl and allow to dry further.
- In small bowl combine egg, extract, sugars, oil and applesauce. If using the dried lemon zest, add to wet ingredients and allow to rehydrate for 10-15 minutes.
- Next, coat blueberries in one tablespoon of cornstarch to prevent them from sinking as they bake. The cornstarch also acts as a drying and binding agent to counteract some of the moisture released by the blueberries as it bakes.
GLUTEN FREE BLUEBERRY ZUCCHINI BREAD - FAITHFULLY GLUTEN FREE
From faithfullyglutenfree.com
5/5 (1)Estimated Reading Time 3 minsServings 1
- Preheat oven to 350 degrees. Lightly grease two 5"x9" bread pans (I used 2 silicone bread pans, so I did not grease them).
- In a medium bowl, combine flour, xanthan gum, guar gum, salt, baking powder, baking soda, and cinnamon. Stir together to blend.
- In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Stir in the flour mixture. Gently fold in the blueberries. Transfer to the prepared pans.
- Bake 55-60 minutes (longer if you used frozen berries) in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 10 minutes in pans before turning out onto a cooling rack. Cool completely before cutting (if you can resist).
BLUEBERRY ZUCCHINI MUFFINS - A FRESH FOOD RECIPE BLOG
From hipfoodiemom.com
Estimated Reading Time 5 mins
- Preheat oven to 375F. Lightly spray a muffin pan with non-stick baking spray or line a muffin pan with liners and set aside. Combine the flaxseed meal and water in a small bowl and mix together. Let sit for about 5 minutes to thicken.
- Using a large mixing bowl, add in the flax egg, and mix with the coconut sugar, vegetable oil, sour cream and vanilla extract. In a separate mixing bowl, mix together the dry ingredients: the whole wheat flour, baking powder, baking soda and kosher salt.
- Add the flour mixture to the wet ingredients and stir until just combined. Mix in the bananas, grated zucchini, and the blueberries and stir to combine. Divide batter evenly into 12 muffin cups and bake for about 25 to 28 minutes, or until a tester inserted comes out clean. Allow the muffins to cool for at least 5 to 10 minutes before serving. Enjoy with a glass of milk.
PALEO ALMOND BUTTER BLUEBERRY ZUCCHINI MUFFINS - THE ...
From thenaturalnurturer.com
Estimated Reading Time 5 mins
- Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
- In a medium bowl, combine almond butter, honey/maple syrup, eggs, vanilla, cinnamon, baking soda and vinegar. Mix with a spoon until well blended the batter is smooth.
HEALTHY BLUEBERRY ZUCCHINI MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.
- In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
- Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.
GLUTEN FREE BLUEBERRY MUFFINS (MOIST & FLUFFY!) - EAT WITH ...
From eatwithclarity.com
- Whisk in all of the dry ingredients making sure to pour and level the flour into your dry measuring cups, don't scoop from the bag, and mix just until everything is well incorporated. Be careful not to over mix.
HEALTHY BLUEBERRY ZUCCHINI MUFFINS | AMBITIOUS KITCHEN ...
From dinnerpantry.com
Estimated Reading Time 5 mins
BLUEBERRY ZUCCHINI OATMEAL MUFFINS | LADY MELADY: MY ...
From meladycooks.com
Estimated Reading Time 4 mins
ZUCCHINI MUFFINS | EAT! GLUTEN-FREE
From celiac.org
Estimated Reading Time 50 secs
BEST ZUCCHINI BLUEBERRY MUFFINS RECIPE · THE TYPICAL MOM
From temeculablogs.com
ALMOND FLOUR AND COCONUT FLOUR BLUEBERRY MUFFINS RECIPES
From tfrecipes.com
GLUTEN FREE ZUCCHINI MUFFINS {DAIRY FREE} - ZEST FOR BAKING
From zestforbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love