Even though my family doesn’t have a garden, every year we are blessed with homegrown produce from friends.
Last year I traded homemade bread for bags of fresh tomatoes. Another year a kind neighbor gave us cucumbers and collard greens. And this year we were given a bounty of giant summer squash from a friend that was more than willing to share a bag or two.
After she sent me this picture, I was a little worried…
As much as we enjoy squash ’round here, that would have been a bit much, but she only brought part of the bounty. (Thanks Ash!) :)
One of my favorite things to make with squash is squash bread. Although I’ve tried another recipe in the past, this year I adjusted my grandma’s zucchini bread recipe and substituted squash instead of zucchini. The result was a delicious treat that the whole family enjoys.
One of my earliest strawberry memories goes back to when I was four years old. My great-uncle visited our home in Florida, bringing a bounty of fresh strawberries. We sat at the kitchen table and I feasted on plenty of those juicy red berries with him.
And then there’s the spring evening several years back when we invited some of our Alabama neighbors over for a cookout. We sat on the back porch and ate homemade strawberry shortcake topped with fresh whipped cream.
With strawberry shortcake on my mind once again, I made these muffins. They’re moist and slightly sweet with a hint of coconut.
Moist, wheat-free strawberry muffins with a hint of coconut.
Yield: 18 Muffins
4½ cups oat flour (see notes below)
2 Tbs baking powder
1 tsp salt
½ cup coconut oil
¼ cup sucanat (or brown sugar)
⅔ cup honey
1 cup buttermilk
2 tsp vanilla
½ tsp coconut extract
⅓ cup flaked coconut
2 cups chopped frozen strawberries.
Whisk together the oat flour, baking powder, and salt.
In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and buttermilk. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
In a large bowl, mix the warmed coconut oil mixture with the eggs, vanilla, coconut extract, and flaked coconut.
Blend in the dry ingredients. Stir in the chopped strawberries.
Line 18 muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
Bake at 375 degrees for 20-23 minutes, or until golden and cracked.
These are delicious warm or cooled, but are better set after cooling.
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine. I prefer to mill the oats with my kitchen mill, since that produces a finer flour, but either way will work.
Orange flavored muffins–the idea sounded delectable. Was it worth a try? After some contemplation I decided it was. The result led me to a great mathematical discovery:
Oranges + Muffins = Deliciousness
I’m not the only one that agrees with that equation. My mom and other members of my family back it up too. Consequently, these muffins don’t last long around the house. (Maybe I should have doubled the recipe. Hmm. I didn’t think of that!)
1 cup peeled and chopped apple (about 1 medium apple)
1/2 cup chopped pecans
2 Tbs ground flaxseed (or flour)
1 Tbs sucanat
1/2 tsp cinnamon
1 Tbs melted butter
Stir together the oats, baking powder, cinnamon, mace, and salt. In a separate bowl, blend the eggs, buttermilk, applesauce, sucanat, and honey. Mix in the dry ingredients. Stir in the apples. Pour into a greased 8″ by 8″ baking dish. Combine the topping ingredients and sprinkle over the oatmeal. Gently press the topping into the oatmeal. Bake at 350 degrees for 35 minutes. Serve warm or cooled.
It was almost nine o’clock at night. The perfect time to whip together a batch of chocolate muffins, right? Well, that’s what I thought the other night as I started jotting down a rough draft of the recipe. (Am I the only one that likes to write “first drafts” of recipes and then “edit” them until I’m pleased? Sigh…I guess I write too much.)
My first objective was to create slightly sweet chocolate muffins for breakfast. The first try was a success. The muffins were moist and great for a light snack or breakfast. The next objective: chocolate dessert muffins. I added extra sweetener and more chocolate chips (why not?), and the end result was an extra moist and delightfully richer dessert version. I’ve shown how to make both kinds in the recipe below. Either way, they’re good, it just depends on your preference.
Double Chocolate Muffins
1 1/4 cup whole wheat flour
1/3 cup cocoa powder
1 heaping Tbsp of ground flaxseed (or more flour)
1 Tbsp baking powder
3/4 tsp salt
1 large ripe banana (or 1 1/2 small bananas)
1/2 cup coconut oil, melted
1/2 cup vanilla almond milk
1/2 cup sucanat (or 3/4 cup for dessert muffins)
2 tsp vanilla (increase to 1 Tbsp if using regular almond milk)
1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)
Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.
Cream the butter, applesauce, buttermilk, honey granules, vanilla and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Line 16 muffins cups with paper liners. Pour the batter evenly into the cups.
3/4 cup chopped pecans
1 Tbs whole wheat flour
2 Tbs sucanat (or brown sugar)
1 Tbs cinnamon
1 Tbs butter, melted
Stir together the streusel ingredients. Top the muffins with the streusel and press it gently into the batter. Bake at 400 degrees for 13-15 minutes, or until a toothpick inserted in the center of a muffin comes out clean and edges are golden. Let cool for a few minutes before removing the muffins from the muffin tins. Serve warm (slathered with butter), or cooled. Either way they’re delicious!