We’re making muffins today and it’s going to be glorious because… they’re packed with fruit AND veggies. And they’re gluten free. AND they’re vegan. ANDDDD did I mention they’re SUPER delicious and healthy?! Like I said, glorious.
Over the past month, I’ve been experimenting with lots of gluten free substitutions and alternatives as a part of my “gluten balance” month (check out my first post here for more details about this month of gluten-free goodies). One of my goals for this month was to create a stellar gluten free muffin— one that could totally hold a candle to your typical everyday gluten-laden muffin. This definitely took a few tries to get right, but I think I’ve found a winner folks and I’m never turning back!!
The key to these muffins is the combination of flours: Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, almond meal, and oat flour (aka ground oats). This gave these muffins the perfect texture and was a solid base for all the wet ingredients involved. I absolutely adore zucchini muffins, so I used that as a jumping off point for moisture. I also cut the oil down by adding lots of applesauce and popped in some fresh raspberries for sweetness. The result: seriously decadent, sweet, melt-in-your-mouth Raspberry Zucchini Muffins!
Muffins are one of my favorite things to make over the weekend because they’re the PERFECT quick snack or pick-me-up when we’re on the go. I always make them with the intention of them lasting a few days into the work week but, let’s be real, that never happens. Especially when I make a batch as good as these, we eat them for breakfast, snack, dessert, you name it!
If you’re looking for more muffin recipes that are just as delicious as this one, check out some of my favorites on the blog:
Have a wonderful Monday everyone 🙂
A big thank you to Bob’s Red Mill for supplying me with their gluten-free flours for this month of wheat-free recipes!