(thank you Ben & Jerry’s for that)

Be honest with me.

When you see {Gluten Free} is that a turn off?

I’m never sure if I should just slip in “Gluten Free’ or shout if from the roof top.

When you read gluten free, do you assume that whatever is pictured must have a weird texture or funny taste?

Because these muffins are really good! Yes, they happen to be gluten free, but not because they have funky earthy ingredients, but because oats ground into flour make damn good muffins.

For my non-Gluten Free friends, please give them a chance. Then let me know in the comments below what you think. Deal?

I know this is a post about Wholesome Chunky Monkey Muffins but when your kitchen is graced with such beauty as this bouquet of flowers, it’s hard to keep the camera off of them.

One of the many reasons I love going to our local Farmers Market each week. We’ve met some really great people, who happen to be flower farmers.

While I’m certain it has its challenges, waking up to fields of flowers must be an enchanting way to begin the day.

Back to these muffins. From the minute they come out of the oven, the sweet wholesome aroma will speak to your taste buds.

Hello….

You’re going to love my texture. Love my nutty sweet flavors. And most certainly want to share the love with your friends and family.

Chunky Monkey Muffins are moist, with nutty banana flavors, sweetened with chocolate chips.

I’m generally a savory breakfast girl, but there’s something special about a slightly sweet muffin with a cup of coffee. It’s kind of like having a biscotti with your coffee.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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The post Wholesome Chunky Monkey Muffins {Gluten Free} appeared first on Lemony Thyme.

I set a calendar reminder for this food holiday because I knew it would be an opportunity to spend some time in the kitchen with Ella, my fun-loving, bright, kind and witty bonus-daughter who can hold her own in the kitchen. She’s 11. She’s a natural. And she makes banana bread like nobody’s business!!

We love quick breads and muffins. They are the perfect grab-n-go snack that’s easy to pack full of healthy goodness. We chose Dutch Apple Pie Muffins because Apple Pie is a favorite dessert in our house and the crumb topping on a Dutch Apple Pie just screams of muffin tops!!

We took our new favorite Pumpkin Morning Glory Muffin recipe and adapted it to create Dutch Apple Pie Muffins. By using equal parts Gluten Free Baking Flour and Old Fashion Oats ground into oat flour these muffins are gluten free with the most delightful texture and they are loaded with fresh apples.

The crumb topping is bursting with Apple Pie Spice aromas; cinnamon, nutmeg and allspice.

For the apples we used Honey Crisp because we wanted the natural sweetness since this recipe uses maple syrup or honey in place of cane sugar. You could certainly use your favorite variety.

We hope you’ll give these Dutch Apple Pie Muffins a try. They’ll be the perfect autumn-thyme treat smack during apple picking season. But we loved them equally as much today on National Muffin Day!

This morning we also agreed to recreate store-bought “Little Bites” to see if we could match their undeniable teenager attraction. Check back, we believe we have cracked the code.

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Dutch Apple Pie Muffins {Gluten Free}

Dutch Apple Pie Muffins bring a warm Apple Pie flavor with a crumb topping that just screams of muffin tops!!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

For the crumb topping

• 1/2 cup brown sugar packed
• 1/2 cup All-purpose Gluten Free Flour
• 1 teaspoon apple pie spice (recipe linked in post)
• 1/4 cup butter melted

For the muffins

• 3/4 cup Old Fashioned Oats ground into flour
• 1 cup All-Purpose Gluten Free measure for measure flour
• 2 teaspoons apple pie spice (recipe linked in post)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup applesauce
• 1/4 cup brown sugar packed
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 3 cups apples peeled and chopped, about 2 apples

Instructions

For the crumb topping

• In a small bowl, combine all crumb topping ingredients. Reserve.

For the muffins

• Preheat oven to 375° F. Grease or line muffin tin (12 standard or 6 jumbo).
• In a large bowl whisk together dry ingredients through salt. In a small bowl, whisk applesauce, brown sugar, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in chopped apples.
• Divide batter evenly into muffin cups. Sprinkle a couple tablespoons of crumb topping onto each muffin. Bake for 18-20 minutes (slightly less for standard size muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

The post Dutch Apple Pie Muffins {Gluten Free} appeared first on Lemony Thyme.

Let me talk quickly.  We are currently experiencing unseasonably cold temps with wind gusts in the….well below our comfort level.  My computer has been off and on again with power outages and server issues.

Before we move on.  Did I not score the cutest loaf pan EVER?  Straight off the thrift store shelf, still inscribed with $2.47 on the bottom.  Steal!!

Back to this super moist, ultra flavorful Carrot Cake Breakfast Bread with pecan crumble topping and hints of coconut…. what more can I say, other than you are going to love it!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Carrot Cake Breakfast Bread

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 2 medium carrots shredded
• 1 medium zucchini shredded
• 1/2 cup unsweetened apple sauce
• 1/4 cup coconut oil warmed
• 2 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla
• 1 1/2 cups all-purpose flour
• 1/4 cup shredded coconut unsweetened
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg

For pecan crumble topping…

• 1/2 cup chopped pecans
• 2 Tbl. flour
• 2 Tbl. brown sugar
• 2 Tbl. melted butter

Instructions

• Preheat oven to 350 degrees. Butter loaf pan.
• Roll shredded carrot and zucchini in paper towels to remove excess moisture. Then in a medium bowl, combine carrot and zucchini with next six ingredients, through vanilla.
• In a separate bowl whisk together remaining dry ingredients (excluding pecan crumble topping). Stir dry ingredients in wet until just combined. Pour batter into buttered loaf pan.
• Combine pecan crumble topping ingredients. Sprinkle on top of batter.
• Bake for 50 – 55 minutes or until wooden pick inserted in center of bread comes out clean or with a few moist crumbs.

The post Carrot Cake Breakfast Bread appeared first on Lemony Thyme.

I’m not sure there is anything more personal than caring for a parent.  We lovingly follow in their footsteps until it’s time to venture out on our own.  Then we look over our shoulder for their approval as we find our way.  Often the road leads us back home. 

I wanted to make something special for Sabina to welcome her home.  These are definitely Sabina inspired muffins.  She loves her fresh veggies, especially the orange ones.  With hints of coconut and cinnamon and a little nutty crunch there is a healthy, not to sweet, warmth to these muffins.

In addition to mashed sweet potato, and to the delight of my trusty kitchen side-kicks Lilah and Scrappy Thyme, I added shredded carrots and zucchini to the mix.  They are coo coo for carrots.

Our Welcome Home Muffins have a feel and look of fall, adding roasted pumpkin seeds was perfect and gave a nice crunch.  I also added a couple tablespoons of flax seed because flax seeds are good for you, that’s reason enough.  Coconut oil in place of butter and shredded unsweetened coconut make these muffins smell as good as they taste. 

And they’re moist like a muffin should be. 

I may need to make a second batch of these. 

Very soon.

If you’re looking for a new Share the Love recipe to deliver to a friend, consider these Welcome Home Muffins.  New mom’s will love them, post-surgery patients will sing your praises, friends who need a warm hug will eat these up and maybe even put on a pot of coffee and invite you to sit a while.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Welcome Home Muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

wet ingredients…

• 1 cup carrots grated about 2 medium
• 1 cup zucchini grated about 2 small
• 1 cup cooked sweet potato mashed about 1 medium
• 2 eggs
• 1/2 cup coconut oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla
• 1 tsp. orange or lemon zest

dry ingredients…

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened shredded coconut
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 cup pepitas roasted pumpkin seeds
• 2 Tbl. flax seeds

Instructions

• Preheat oven to 350 degrees. Prepare muffin pan with paper cupcake liners.
• In a large bowl, combine wet ingredients until well blended.
• In medium bowl whisk together remaining dry ingredients.
• Spoon dry ingredients into wet ingredients gently mixing with a wooden spoon until incorporated. Do not over mix.
• Fill 12 paper lined muffin cups.
• Bake for 15 – 18 minutes, or until toothpick comes out clean.

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Shelby sent me a text picture of a tub of Thai Coconut Curry Hummus.  Oh YES!! How brilliant!  Hummus is the perfect vehicle for flavor creativity.  I was in the kitchen the next day coming up with my own version.  After the rave reviews it received from my taste testers (in this case my work family) I decided to share it with you.

I incorporated the coconut flavor in layers.  To the garbanzo beans I added coconut milk, shredded coconut, tahini, sriracha, garlic, shallot, lime, and coconut oil.

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Thai Coconut Curry Hummus

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 2 cans organic garbanzo beans drained & rinsed
• 2 Tbl. tahini
• 1 Tbl. sriracha hot sauce
• 4-5 garlic cloves
• 1 small shallot
• 2 Tbl. shredded coconut
• 1/2 tsp. yellow curry powder
• 1/2 tsp. salt or to taste
• 1/2 cup coconut milk
• juice of one lime
• zest of one lime reserved for garnish
• 1/ – 1/3 cup coconut oil warmed until liquid

Instructions

• In the bowl of a food processor or blender add all ingredients except lime zest and coconut oil. Pulse or process until blended.
• With processor running drizzle in coconut oil until desired consistency is reached. Continue to blend until smooth and creamy. Adjust salt to taste. Garnish with lime zest.
• Store in refrigerator. Hummus will be very firm when chilled. Warm slightly to serve

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