(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

Pin It For Later!

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.

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I have made these muffins multiple times over the past few months.

They are wonderful gifts.

The perfect breakfast or afternoon snack.

And when a late night craving sweeps over you, enjoy a gluten free Pumpkin Morning Glory Muffin….guilt free!

Thank you to my sister Sarah for the inspiration.

We tweaked this recipe several times before coming up with what we believe is the perfect balance of moist texture and warm flavors.

I have been enjoying a mostly gluten free diet for a couple years now.

I’m still discovering some of the best GF ingredient swaps but have found two I love. Gluten Free measure for measure flour is fantastic in place of all-purpose flour in most recipes.

The oat flour is the hero of these muffins, lending a lovely texture. Not only is it naturally gluten free and full of fiber, oats add a satisfying hearty taste to your muffins.

Recipe note: simply pulse old fashioned oats in your food processor or high powered blender until a coarse flour like texture is achieved.

These are not sweet muffins. Instead there is the a hint of natural sweetness from the pumpkin and maple syrup and a whole lot of texture from the coconut, carrots, pineapple, raisins, and walnuts.

And a lovely cozy warm flavor from the Pumpkin Pie Spice. So wholesome and delicious.

I found a near-new Jumbo Muffin tin at a thrift store and am hooked on this size.

One Pumpkin Morning Glory Muffin is definitely a meal and also a warmly received pass-over-the-fence gift for your favorite neighbors :)

Are you a muffin fan? I’d love for you to comment below with your favorite flavor combinations. Your feedback is so important to me (and keeps the muffin train rolling).

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

All my best,
xo Libby

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Pumpkin Morning Glory Muffins {Gluten Free}

These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 3/4 cup All-purpose Gluten Free measure for measure flour
• 3/4 cup Old Fashioned Oats ground into flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 cup shredded carrots
• 1/3 cup crushed pineapple
• 1/2 cup raisins
• 1/2 cup walnuts chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup pepitas for topping

Instructions

• Preheat oven to 375 degrees. Grease or line muffin tin (12 standard or 6 jumbo).
• In large bowl, whisk together dry ingredients through salt. In a small bowl, whisk pumpkin, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in carrots, pineapple, raisins, walnuts and coconut.
• Divide batter evenly into muffin cups. Sprinkle a few pepitas on top of each muffin. Bake for 18-20 minutes for jumbo muffins (slightly less for standard sized muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

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I struggled with what to call these heavenly bars. I kicked around a few ideas.  Pretzel Toffee Bars.  Chocolate Coconut Layered Love Bars.  Magic Bars.  Seven Layer Bars.  Toothachers Met Their Match Bars.  Truth be told…they are a casserole with a little bit of this and a little bit of that.  A dessert casserole.  I’m not sure anyone would click on a recipe called dessert casserole.

As I typed that, Decadent Dessert Casserole popped into my head, which actually might be good.

Blogger note:  You really must be careful when typing straight from the thought train.  Because while Decadent Dessert Casserole popped into my head, I typed Decadent Dessert Casserole pooped into my head.  And That’s NOT AT ALL what I was thinking.  Phew, thank goodness for proof-reading.

Phew.

I’m beginning to question my every word.  Do you read Phew as in relief…boy that was a close one OR as an expression of disgust? PU.  I’m not making this recipe any better am I??

Clear your minds.  Let’s try this again.  I still had leftover baking supplies from Christmas that needed to be used.  I also had an opportunity to make someone’s day.  We were smack in the middle of team-building exercises leading up to our annual company meeting.  We were revisiting the Fish Philosophy! ten years after we first introduced it to our team.  I was on Team “Be There” and one of our own was celebrating a birthday.  OOooo. Me me.  Let me bake something!!

So I baked a batch of Seven Layer Magic Bars.  Except I replaced the first layer with the base to our most treasured family recipe…Toothacher Bars.  Which added confusion to the title.  I’m not really sure how many layers these bars technically have.  I think I’m having a cooking fail right now.

Wait!  What am I saying?  These were the bomb.  No one that I served them to cared one iota what they were called.  Is anyone else surprised that my spellchecker didn’t scream red when I typed iota.  I’ve never used that word in print.

Point being, that when you layer things like pretzels, caramel, chocolate chips, coconut, pecans and drizzle them with sweetened condensed milk, you are going to make people very happy.  I’m convinced now that I should have simply called this reipce…Make Their Day Magic Bars.

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Seven Layer Magic Bars aka Make Their Day Magic Bars

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 tsp. baking soda
• 6 Tbl. butter melted
• 25 caramels unwrapped
• 1 Tbl. milk
• 3 cups Snyder’s Buttersnaps broken slightly
• 1 cup chocolate chips
• 1 cup sweetened coconut
• 1 cup chopped pecans
• 1 14- ounce can sweetened condensed milk

Instructions

• Preheat oven to 350 degrees.
• In microwave safe bowl, combine caramels with milk and microwave on high until completely melted, stirring at 30 second intervals, about 2 minutes.
• In large bowl, combine flour, oatmeal, brown sugar, and butter, and baking soda. Mixture will be thick and stiff.
• Press mixture into bottom of parchment lined 9×13 pan. Pour melted caramel over top and spread evenly. Sprinkle on pretzel pieces, chocolate chips, coconut, and chopped pecans.
• Pour can of sweetened condensed milk evenly over top.
• Bake for 20 minutes.

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I’ve been looking forward to receiving my 2015 cooking magazine subscriptions (I’m changing it up a bit this year).  The first to arrive in the mailbox was BON APPETIT with a big banner across the top that read GET HEALTHY IN 2015.  Right on!!

So I promptly made cookies.  Pistachio Oatmeal Cookies.

It had rained for 3 days straight.  I hadn’t ‘cooked’ anything in forever.

In my defense these Pistachio Oatmeal Sandies fell under their round-up of Sweet-ISH Dessert recipes.  The fact that they aren’t overly sweet is exactly what makes them so delicious in a pecan sandie meets oatmeal cookie kind of way.

The dough begins in the food processor or Vitamix in our case.  The pistachios and oats are pulsed into small pieces with the flour, baking soda and salt.  Don’t worry about uniformly sized pieces.  Seeing pieces of delicious pistachio peeking through adds character.  The nut mixture is then combined with a minimal amount of sugar and a generous amount of butter.

This lover of ‘cookie dough’ was delighted to discover…No Eggs.  I instantly began to fantasize about recipe variations.  Pistachio Oatmeal Cookie Dough Ice Cream.  Or maybe Double Chocolate Brownies with swirls of cookie dough.  I was talking like a mad women who had been cooped up in the house without a sugar splurge for too long.  I quickly rolled the dough in parchment paper logs and stashed them in the back of my fridge.  Get it together woman.

Monday morning I packed up my parchment logs of heavenly dough and off to the office we went.  We have a brand new break room and bigger kitchen that begs to have cookies baking just before 3 o’clock break.  These Pistachio-Oatmeal Sandies, served slightly warm, were a great success.  Thankfully I saved a few to picture the next day and share with you.  They were just as delicious.

If a cookie with two sticks of butter can be light, these are that.  And nutty.  In the very best way.

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Pistachio Oatmeal Sandies

Prep Time 1 hour hour 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 36

Author Bon Appetit, January 2015

Ingredients

• 1 cup shelled pistachios
• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 cup 2 sticks butter, room temperature
• 1/3 cup granulated sugar
• 1/4 cup confectioners sugar

Instructions

• Place pistachios, oats, flour, salt and soda in your food processor or Vitamix. Pulse several times until pistachios are broken down but still visible.
• In a medium bowl, use an electric mixer to beat butter and sugars until light and fluffy; about 5 minutes. Slowly add in nut mixture and mix on low speed until just incorporated. Turn dough out onto parchment paper and finish mixing by hand.
• Divide dough into two equal pieces. Shape into 2 logs about 1 1/2-inches in diameter. Wrap each in parchment paper and chill until firm, at least 1 hour or up to 5 days in advance.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Slice dough logs into 1/4-inch thick slices; spaced about 1/2-inch apart. Bake 9-10 minutes until barely golden. Allow to cool 10 minutes before serving.

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I uttered the words “I have an abundance of blueberries” the other day and oh my word….you got on to me.  I promise you not a single blueberry was left unturned or uneaten.  The majority of them found their way into these awe-mazing Blueberry Pecan Crumble Bars.

Mercy.

I called on my most treasured family recipe, Toothacher Bars, then made some simple modifications.  I replaced caramel with a layer of sugared blueberries, and replaced chocolate chips with white chocolate bits.

These gorgeous Georgia blueberries were so sweet and juicy.  Tossed in sugar, corn starch and lime juice (seems odd, didn’t have lemon…lime was perfect) before layering them on top of this glorious oatmeal crumble….oh my!

Pecans, white chocolate bits, and more oatmeal crumble sprinkled generously on top before baking to perfection.  I was committed to calling these bars.  And on Day 1 they were beautiful bars.  By Day 2 the blueberries began to release their delicious juices and when mingled with the oatmeal crumble….well they became a bit more of a crumble than a bar.

Blueberry Pecan Crumble warmed up with a scoop of vanilla ice cream sent us into a crumble rumble.  Oh yeah!

That was before I {Shared the Love} with my inventory team at the office.  They polished off the other 18 servings in no thyme.

Our work family has recently had our heart strings plucked.  My heart is working overtime for three Delaney families. I’m an optimist and feel a positive energy brewing.  Tammy, Sabina and Jan you and your loved ones have an army of support.  Remain strong.  xo Libby

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Blueberry Pecan Crumble Bars

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20

Author Libby with Lemony Thyme

Ingredients

For the crumble…

• 2 cups flour
• 2 cups old fashioned oats
• 1 1/2 cup brown sugar
• 1 1/2 cup butter melted 3 sticks
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt

For the filling…

• 4 cups fresh blueberries
• 1/2 cup white sugar
• 2 Tbl. cornstarch
• juice of a lime
• 1 1/2 cups chopped pecans
• 1 cup white chocolate bits

Instructions

• Preheat oven to 350 degrees. Butter a 9×13 pan, then line with parchment paper.
• Combine blueberries, sugar, cornstarch, and lime juice in a medium bowl. Reserve.
• Combine crumble ingredients in a large bowl. Press a little more than 1/2 of the mixture into the bottom of prepared 9×13 pan. Pour blueberry mixture over crumble, then sprinkle with pecans and white chocolate bits. Crumble remaining crumble mixture evenly on top.
• Bake for 30 minutes. Allow to cool completely before cutting.

The post Blueberry Pecan Crumble Bars appeared first on Lemony Thyme.

My sister happened on a treasure a couple of weeks ago.  She found a recipe box filled with family favorites.  I was giddy, she was giddy.  We spent an hour on the phone reminiscing over each one.  When we got done I had written out a half a dozen that I had to make in a hurry.  These Oatmeal Cookies were first up.

These aren’t just any Oatmeal Cookies.  Take a look at the ingredients above.  Yes, we have oats, but we also have corn flakes, coconut and walnuts.  These special additions are what give these cookies their unmistakable crispy texture and sweet but subtle flavor.

The dough is rolled out and then flattened with a fork like you would for peanut butter cookies.  When they come out of the oven they are a gorgeous golden brown color with bits of love poking out everywhere.  I had completely forgotten about these heavenly cookies and now I can’t get them off my mind.

Today is my sister’s birthday.  I made a batch and shipped them to her.  Hope she’s opened her gifts by now ;)  Happy Birthday Sarah.  xo

Recipe source Madeline Burgoyne, Jaffrey NH

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Vanilla, Almond & Cranberry Quinoa Granola.

What a wonderful protein packed, gluten free, all-natural ingredient snack!!

Step #1 ~ Toast Base Ingredients

1 cup old fashioned oatmeal, 1 cup quinoa flakes, 1 cup almonds and 1 cup shredded unsweetened coconut spread onto a shallow baking sheet toasted at 350 degrees for 8-10 minutes until just barely beginning to brown.

Step #2 ~ Add in Dried Cranberries and Nuts

Put the toasted base ingredients in a large bowl and add 1 cup mixed nuts (I used pecan halves) and 1 cup dried cranberries.  Reduce oven temperature to 300 degrees.

Step #3 ~ Make Syrup

In a small saucepan, melt 4 Tbl. butter, 1/4 cup honey, 1/4 cup pure maple syrup, 2 Tbl. vanilla, 1/2 cup brown sugar and 1/4 tsp. salt.  Bring to a boil and whisk for one minute.  Pour syrup over dry ingredients.  Stir until well coated.

Step #4 ~ Bake Granola

Pour onto a parchment lined shallow baking sheet.  Bake granola at 300 degrees for 30 minutes, stirring midway through.  Remove from oven and allow to cool completely.  The mixture will seem chewy until fully cooled.

Step #5 ~ Break into Pieces and Enjoy.

This Vanilla, Almond & Cranberry Quinoa Granola has just the perfect amount of sweetness from the cranberries, honey and maple syrup.  I really enjoyed the whole almonds versus sliced that I typically use when making Granola Bars, they add a nice crunch.  If you’re not familiar with Quinoa flakes, I was able to find them in my supermarket in the same isle where you find quinoa, rice, couscous, etc.

Don’t forget to Share the Love.  Homemade Granola makes a wonderful gift.  Enjoy!

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Vanilla, Almond & Cranberry Quinoa Granola

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 1 cup old fashioned oatmeal
• 1 cup quinoa flakes
• 1 cup almonds
• 1 cup shredded unsweetened coconut
• 1 cup mixed nuts
• 1 cup dried cranberries
• 4 Tbl. butter
• 1/4 cup honey or agave nectar
• 1/4 cup pure maple syrup
• 2 Tbl. vanilla
• 1/2 cup brown sugar
• 1/4 tsp. salt

Instructions

• Preheat oven to 350 degrees. Toast oats, quinoa, coconut and almonds on a shallow baking sheet for 8-10 minutes until just barely beginning to lightly brown. Transfer to a large mixing bowl and add dried cranberries and mixed nuts; toss to combine.
• Reduce oven temperature to 300 degrees.
• In a small saucepan melt butter over medium-low heat, add in honey, maple syrup, vanilla, brown sugar and salt. Stirring constantly bring to a boil and whisk for one minute, then remove from heat. Carefully pour hot syrup over dry ingredients and stir until well coated.
• Spread onto a parchment lined shallow baking sheet. Bake for 30 minutes, stirring midway through. Remove from oven and allow to cool completely. Break into pieces and store in an air-tight container.

The post Vanilla, Almond & Cranberry Quinoa Granola appeared first on Lemony Thyme.

Scrolling through my Lemony Thyme News Feed yesterday I discovered this recipe posted by Feastie (on behalf of Two Peas and Their Pod).  My first thought was YES, I do have apples and cranberries in my fridge, purchased with good intentions, yet still patiently waiting for their time to shine.  My second thought was THIS is exactly the recipe that my brand new adorable mini covered baking dishes are longing for.  My third (and final thought) was….oh my, forget the first two thoughts…this Apple Cranberry Crisp sounds awe-mazing and I’m making it.

Apples, cranberries, sugar, lemon zest, and lemon juice tossed together in a bowl to get happy.  Brown sugar, old fashioned oats, flour, cinnamon, all spice, honey and butter hand blended in a separate bowl to create a crumble topping.

Baked in buttered dishes until the cranberries burst with happiness and the buttery crumble topping sends an aromatic wave through the kitchen.  Ice cream served on top of warm Apple Cranberry Crisp is most definitely a happy place.

Note:  we are embarking on another eat out of the fridge/pantry adventure.  Do not fear the holiday leftovers.  At the time of this post, we’ve already enjoyed three (including this Apple Cranberry Crisp) delicious dishes made from leftovers or left over ingredients.  Stay tuned for Beef Stroganoff and Ham Bone Soup coming your way.

The post Apple Cranberry Crisp appeared first on Lemony Thyme.

Toothacher Bars.  The name would indicate overly sweet and decadent, however these bars are so much more than that.  Chocolate, caramel, and pecans make them decadent yes, but an oatmeal crumble base and topping is what makes them spectacular!!

Once the base of oatmeal, flour, brown sugar, soda, salt and butter are combined the mixture is pressed into the bottom of a 9×13 pan, reserving about 1/3 for the top.  Warm caramel is poured slowly over the mixture and then topped with chocolate chips and chopped pecans.  A final crumble of the remaining mixture is sprinkled on top and then baked for 20 minutes. 

When these bars come out of the oven you’ll have all you can do to hold your family back while they set up.  The topping becomes crispy and buttery with a hint of salty sweet goodness. 

Once fully cooled these bars cut nicely and ship beautifully.  They are a wonderful holiday gift.  Remember…Toothachers.  Don’t feel bad about cutting them on the smaller size.  You’ll find 1 1/2″ squares are just right and are sure to delight!

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Toothacher Bars {My most treasured family recipe}

Chocolate, caramel, and pecans make them decadent yes, but an oatmeal crumble base and topping is what makes them spectacular!!

Course Dessert

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Nana Hall (Libby’s Grandmother)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 1/8 cup brown sugar
• 1 1/8 cup butter 2 sticks + 2 Tbl., melted
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 40 caramels
• 5 Tbl. milk
• 1 1/4 cups chocolate chips
• 1 1/4 cups chopped pecans

Instructions

• Preheat oven to 350 degrees.
• In microwave safe bowl, combine caramels with milk and microwave on high until completely melted, stirring at 30 second intervals, about 2 minutes.
• In large bowl, combine flour, oatmeal, brown sugar, butter, salt, and baking soda. Mixture will be thick and stiff.
• Press 2/3 of mixture into bottom of 9×13 pan. Pour melted caramel over top and spread evenly. Sprinkle on chocolate chips and chopped pecans.
• Crumble remaining oat mixture over top and bake for 20 minutes.
• Cool completely before cutting.

The post Toothacher Bars {My most treasured family recipe} appeared first on Lemony Thyme.