You know you’re a foodie when you express out loud how excited you are for spring/summer berries to arrive! And I’m telling you, this is pure, genuine excitement. I am such a weirdo.
Another plus of the oncoming fruits and veggies, is major sales on the frozen variety. I ain’t a hater on frozen fruits and veggies. In fact most of the time there really is no difference. Although, I must have been a farmer in a past life because despite the millions of cuts I get from all the thorns, I thoroughly enjoy berry picking. For now the frozen stuff will have to do since I have SEVEN bags in my freezer ($2.50 for a bag of organic frozen blueberries means Davs and Petunia go crazy!). Reminder, I come from a family where having five whole pineapples on your countertop is not out of the norm….
In celebration of bloobs season (which might I add isn’t until July, but you can never party too early!) I whipped up a batch of these babies. Actually, I whipped up two batches of these babies. Depending on who you ask, the first one was a flop. C on the other hand was obsessed with them. He told me they were one of his favourite things I’ve ever made. Just so you know, this was coming from a boy who ate 3 of them with a pint of ice cream on top. Everything tastes better with a pint of ice cream on top!
Round one really was delicious, but I’d describe them more as a “cake meets muffin” or “cuffin” if you prefer. Hard for me to advertise them to you guys when they were clearly having an identity crisis. So back to the drawing board I went. As it turns out, the extra maple syrup I initially added was not at all necessary and they came out way fluffier with no egg-yolk (take that all you yolk-obsessed crazies!). I also upped the flour to make them more healthy muffin and less “cuffin”.
- 1 cup gluten-free flour (or whole-wheat flour)*
- 1 1/2 cups rolled oats (GF if necessary)
- 1/2 cup coconut palm sugar (or brown sugar)
- 1 T baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 T coconut oil, melted (any oil will work)
- 1 cup unsweetened almond milk
- 2 egg whites
- 2 T unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup blueberries, fresh or frozen
- 1/3 cup pecans, chopped finely
- 1 T coconut oil, solid (or butter)
- 2 T coconut palm sugar (or brown sugar)
- Preheat oven to 400 degrees F.
- Line a muffin tin with cups or grease well with coconut oil.
- Combine flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl.
- In a separate bowl melt coconut oil and then add almond milk, egg whites, applesauce and vanilla extract.
- Add wet ingredients to dry and stir until just combined.
- Stir in blueberries.
- Combine pecans and coconut palm sugar. Add coconut oil and use your hands to cut oil into pecan-sugar mixture until it is crumbly.
- Fill muffin tins 3/4 full and top with pecan streusel.
- Bake for 20 mins.
- Remove from oven and let sit in tin for 5 mins before removing and allowing to cool completely on a wire rack.
- Store in an airtight container for up to 5 days or freeze for several months.
*I used the gluten-free flour blend from my Healthy Breakfast eCookbook