Alan’s Ginger Molasses Muffins are Light and Healthy

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Healthy ginger molasses muffins are light textured and wholesome. Made with fresh ginger and your choice of natural bran, wheat germ or ground flax.

Healthy ginger molasses muffins are light textured and wholesome. Made with fresh ginger and your choice of natural bran, wheat germ or ground flax.

I’m a big fan of muffins, what I call true muffins — the sort that aren’t too cake-like but have enough sweet to be satisfying.

And I love muffins that are light textured but still manage to be loaded with wholesome ingredients. (You’ll notice these have bran in them. But they’re not heavy as lead.)

The batter is very thin for these muffins but don’t fret. They bake up just perfect with a lovely light texture and that’s part of their charm. Even better, they’re not too sweet. Just perfect for snacking.

The recipe came from molasses fan Alan Brown. (I have slightly adapted his recipe.) Feel free to reduce the sugar to 1/2 cup if you prefer.

Alan’s Healthy Ginger Molasses Muffins

Make 12 regular-sized muffins

Ingredients:

  • 1 ½ cups flour, spooned in
  • ½ cup natural bran (or ground flax or wheat germ)
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. Salt
  • 2 eggs, room temperature
  • 1/4 cup canola oil
  • ¾ cup milk
  • 1/2 cup Crosby’s Fancy Molasses
  • 2 Tbsp fresh grated ginger (or 1 ½ tsp dried ginger*)

Instructions:

  1.  Grease a 12 cup muffin pan and set aside.
  2. Preheat oven to 350 F
  3. Combine dry ingredients in a medium size bowl and set aside.
  4. In a separate bowl beat together eggs, oil, milk, molasses and fresh ginger.
  5. Carefully add wet ingredients to dry ingredients and stir gently until just incorporated.
  6. Pour batter into greased muffin cups and fill 2/3 full.
  7. Bake for 20 – 25 minutes and remove when nicely browned.
  8. Loosen edges with a knife and remove from pan when cool.

*If using dried ginger combine it with the flour mixture.

If you’re a big muffin fan too try my sister’s healthy blueberry wheat germ muffins or these rich and dense ginger muffins.

wheat-germ-muffins-2        dense and spicy ginger molasses muffins

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11 thoughts on “Alan’s Ginger Molasses Muffins are Light and Healthy

  1. Deborah says:

    Looks delicious-going to try recipe-thanks

  2. Francoise says:

    i’ve tried the muffins, O.M.G. this is tres bon!

  3. carol says:

    going to have to make these
    they sound gooood

    1. Bridget says:

      Hi Carol,
      I hope you enjoy them. They’re not too heavy, which is nice.

  4. I made these over the weekend and blogged about them today! They were so good!

    1. Bridget says:

      Hi Kim, Your version looks great! I love the idea of using coconut oil and the nut milk. I actually make them with nut milk too since my husband can’t have dairy. Thanks for giving them a try.

  5. Eileen says:

    Hi there,
    I’m new to gluten-free, and just came across some of your recipes…they sound wonderful.
    I was wondering, do you have the nutritional information for Alan’s Ginger Muffins?
    Thanks so much!

    1. Bridget says:

      Hi Eileen,
      I’m sorry to say that I don’t have nutritional info. Someday I hope to get to that step…

  6. Pat says:

    Love this muffin recipe. I added raisins to it and used candied ginger, as I didn’t have fresh. Will make again.

    1. Hi Pat, Thanks for the suggestion to add candied ginger. A great idea.

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