Super Simple Recipe: Gluten Free Berry Zucchini Muffins Recipe

These muffins are super simple to make and taste absolutely delicious.
Their texture is perfect, which means a lot for gluten-free baking...and they are SO moist!
These are seriously going to be your favorite on-the-go
breakfast and with so many healthy ingredients, they won't leave you feeling guilty.
 I make these almost every week and even have included them in my meal plan,
which I plan on sharing in the future.
Oh & be sure to pick up some adorable cupcake liners -
another fun part of baking!

Healthy and Delicious
Gluten Free Berry Zucchini Muffins

1 1/2 cups (gluten-free) all-purpose flour 
1/4 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup almond (or soy) milk
1 egg 1 1/2 teaspoons vanilla extract
1 whole organic shredded zucchini
1 over ripe, mashed organic banana
1 cup organic blueberries 
1/2 cup organic berry of choice
(I used blackberries this time, but recommend strawberries or additional blueberries) 
1/2 cup chopped pecans 

1. Preheat your oven to 350 degrees (F). Place your liners in your muffin tins, if you are in a pinch you can always just grease the muffin tin but I prefer the ease of liners.

2. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a mixing bowl.

3. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture.

4. Fold zucchini, berries, banana, and pecans into batter. Stir until thoroughly mixed

5. Fill prepared muffin cups 2/3 full with this deliciousness. Bake in preheated oven until a toothpick or fork inserted into the center of a muffin comes out completely clean. approximately 20 to 25 minutes.


Post a Comment

Keep the conversation going... Leave a comment!