I had tried making an oat-free version of these chocolate chip oatmeal cookies by simply leaving out the oats. Alas, the dollops of cookie batter spread and fused together as they baked, becoming flat and crumbly. Thankfully, there was still some batter left – I’d only used half of it for the attempted cookies – and I baked the rest as muffins. As muffins, it worked out beautifully.
It’s been nearly a year since I experimented with that recipe and since rediscovering the recipe, they’re currently my favourite muffins to make and to eat. Good eaten on their own, they’re especially good spread with some butter or solid coconut oil. (In fact, when I tried one with coconut oil, I liked it more than butter.)
These muffins are delectably moist and full of brown buttery, blueberry, lemony goodness. My siblings think that they taste like those store-bought blueberry breakfast muffins but better.
If you haven’t guessed already, they were made from Elana‘s Gluten-Free Cupcakes. I did hardly anything to change them, only subbing browned butter for the grapeseed oil, because I thought it would be fun, and honey for agave. Her recipes are that fine-tuned and simple.
The blueberries were flash frozen (they were bought fresh). If you haven’t flash frozen your food before, it’s a very easy thing to do – blueberries being the most common, apparently, according to Google. All you do is wash the blueberries, dry them thoroughly, spread them out a pan, making sure none of the berries touch each other, and freeze. After about an hour they’re ready to be popped into a bag until they’re needed.
I’ll do a post all about flash freezing one day.
“Where’s the cake, where are the cookies?” you ask. “I only see muffins.” Though there are only photos of muffins here, because I had only enough for one batch, (otherwise I would have made three batches: muffins, cookies, and cake, for the pure sake of getting photos), and I chose to make muffins. Like I may have said before somewhere in another post previously, now that school’s back – some of us are just starting, others as much as two weeks ago – I’m thinking more of easy, smaller, portable things to make, suitable for packing – whether you’re a lunch box or containers kind of person or brown paper bag kind of person – and possibly quick to make as well, or if not, can be easily made ahead of time. And these muffins – or cookies or cake – are the ticket.
(For some reason, I either think of swans or "Queen II" when I see this photo...)
I remember this recipe as being one of the first we started making when my family and I were new on the SCD. Nut butter is one of the first things to use in baking in the early stages of SCD; if I’m remembering correctly, nut butters are gentler on the gut than ground nuts or nut flour, which is more advanced. Personally, sometimes I find nut butter a little easier to use and work with than nut flours depending on what you’re making. For example, I’ve found pumpkin puree and almond flour, mixed together in a batter, don’t really go well together in terms of texture (it becomes granular) unless I use coconut milk to round and smooth it out such as with this cake
, whereas I have no problem of that sort with nut butter and pumpkin.