heart shaped gf bluebbery muffins are perfect for a healthy, valentine's day treat
gf blueberry muffins are the perfect, nutritious breakfast or snack to have on hand. if you're looking to add extra veggies to your family's diet, this recipe is perfect. you can't even taste the zucchini!
a great recipe to make for this upcoming valentine's day. whether you want to start or end your day with one of these muffins, the choice is yours!
these muffins are both nutritious and delicious so you never have to feel guilty after eating one...or two.
i decided to make these muffins into a heart shape for valentine's day but you can make them in a regular muffin tin. i promise they are just as enjoyable!
main ingredients in gf blueberry muffins
- gluten-free flour
- almond flour
- vanilla extract
- brummel & brown yogurt spread, softened (or use preferred butter of choice)
- egg whites
- almond milk, unsweetened
- blueberries, fresh or frozen
- zucchini, grated
health benefits of blueberries and zucchini
- blueberries have a ton of healthy nutritional value, including a heave dose of vitamin c. in addition, they are heart healthy while also supporting bone/skin health.
- zucchini is a sneaky veggie in this muffin recipe but it plays an important role. nit make these muffins incredibly moist. in addition, they are rich in nutrients and high in antioxidants.
how to make heart shaped zucchini muffins
you will need a heart shaped muffin tin or need to get crafty. if you don't have a heart-shaped muffin tin, don't worry! you can still make your muffins in a heart shape to celebrate valentine's day or if you're just in a loving mood.
take your muffin wrapper and use a little ball of foil to form the heart shape. you will place the foil at the top which creates the indent that we typically see at the top of a heart.
you can also review this blog post for a more detailed instruction.
frequently asked questions
cut off the ends of the zucchini and rub it against the shredder side of a box grater. make sure to not use the smallest size slicing holes as that will cause the zucchini to have a more mushy texture.
i use the medium/large sized slicing holes so that the zucchini remains distinct without making the batter turn green.
do not peel the zucchini before shredding. it may be tempting but it's an unnecessary step and you won't notice the peel once baked.
the egg whites, yogurt spread (or preferred butter choice), and almond milk at room temperature creates smooth mixture. these factors create a light & fluffy muffin.
i also found that using a silicone muffin tin keeps the muffins much fluffier and lighter than your typical muffin tin.
besides sneaking some extra veggies into your diet...the zucchini creates a moist muffin and you don't even taste it!
store in an airtight container for up to 7 days or freeze for up to 1 month
pin this recipe to make later!
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if you try this recipe, please consider leaving a rating + comment at the end of this blog post. It is incredibly helpful to my business and others who want to try the recipe!
gf blueberry muffins
- heart shaped muffin mold optional
- regular muffin tin (if not using heart shaped)
- ¼ cup egg whites
- ¼ cup almond milk unsweetened
- ¼ cup monk fruit sweetener or other granulated sugar
- 2 tsp vanilla extract
- 2 tbsp brummel & brown yogurt spread softened
- ½ cup gluten-free flour
- ½ cup almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 zucchini grated
- ½ cup blueberries frozen or fresh
- rolled oats for topping
- extra blueberries for topping
- preheat the oven to 350 degrees F
- in a large mixing bowl add in your egg whites, softened yogurt spread, almond milk, vanilla extract and monk fruit sweetener
- mix until fully combined
- add in the gluten-free and almond flour along with the baking soda and baking powder. mix until fully combined
- fold in your grated zucchini and blueberries until spread evenly throughout the batter
- sprinkle some rolled oats on top of each muffin and add a few extra blueberries right on top
- spray your muffin tin of choice with non-stick spray
- add ¼ cup of batter into each muffin tin
- bake in the oven for 20-30 minutes depending on your muffin tin (larger size or a silicone tray will take closer to 30 minutes)
- rotate the muffins halfway through and remove from the oven when a toothpick comes out clean from the center of the muffin
- let cool slightly and enjoy!
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