Gluten-Free Whole Grain Blender Muffins
Recipe Note: Pre-grated carrots and zucchini may also be used. If freshly-grating vegetables, this step can be done a day ahead of time. After grating, store in a covered container in the refrigerator and take out when ready to prepare the recipe.
Recipe courtesy of Kathy Jordan, MS, RDN, CPT
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Preheat oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with no-stick cooking spray or line with muffin liners and set aside.
4. Add oats, pumpkin, banana, eggs, milk, oil, maple syrup, baking soda and spices to a blender. Place lid on and blend well.
5. Pour mixture from blender into a large bowl. Use a rubber spatula to remove remaining batter.
6. Stir in grated veggies and optional add-ins, if desired.
7. Scoop batter into muffin tins to about 3/4 of the way full. Bake in oven for 18 to 22 minutes until a toothpick inserted into the middle of a muffin comes out clean.
8. Let cool in pan for about five minutes before removing to cooling rack.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!