Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
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
- 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*)
- Grease a 12 cup muffin pan and set aside.
- Preheat oven to 350 F
- Combine dry ingredients in a medium size bowl and set aside.
- In a separate bowl beat together eggs, oil, milk, molasses and fresh ginger.
- Carefully add wet ingredients to dry ingredients and stir gently until just incorporated.
- Pour batter into greased muffin cups and fill 2/3 full.
- Bake for 20 – 25 minutes and remove when nicely browned.
- 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.
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