Pumpkin Banana Bread Meant for Sharing

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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Pumpkin Banana Bread combines all that I love about pumpkin and banana bread. It is lightly spiced, not too sweet, and has the loveliest texture.

When I was little my mom had a recipe for what she called “Friendship Bread”. I think it was made from some sort of sourdough starter that a friend gave her, along with the recipe.

If you’re familiar with sourdough starters you know that it’s a bit like someone giving you a puppy. You’ll be so thrilled to have it, but it does take care and feeding.

What I love about the idea of friendship bread is the sharing.  It really is a wonderful thing to give freshly baked treats away. and to receive these special packages is such a gift too.

Pumpkin Banana Bread recipe: it combines everything I love about both pumpkin and banana bread, and it isn't too banana-y or too pumpkin-y. It is lightly spiced and not too sweet, plus it has the loveliest texture.

This pumpkin banana bread recipe is just the loaf for sharing.

It combines everything I love about both pumpkin and banana bread, and it isn’t too banana-y or too pumpkin-y. It is lightly spiced and not too sweet, plus it has the loveliest texture.

This pumpkin banana bread recipe makes one giant loaf. And I mean giant. You may want to bake it in two pans so you can either freeze one loaf or give one away. If you choose two smaller pans start checking for doneness at the 25 minute mark. It shouldn’t take more than 35 minutes for the smaller loaves to bake.

This recipe has been slightly adapted from All Recipes.

Pumpkin Banana Bread Recipe

Ingredients:

  • 2 ripe bananas, mashed
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 1/3 cups pumpkin puree (not pumpkin pie filling)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey
  • 1 tsp. vanilla
  • ½ cup sugar
  • 2 ½ cups all-purpose flour, spooned in
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 2 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves

Instructions:

  1. Preheat the oven to 350 F
  2. Line a 9”x 5” bread pan with parchment paper or grease it well.
  3. In a large bowl whisk together the banana, eggs, oil, pumpkin, molasses, honey and vanilla.
  4. In another bowl whisk together the flour, baking soda and baking powder, salt and spices.
  5. Sprinkle the flour mixture over the pumpkin mixture and stir gently until just combined.
  6. Scrape into prepared pan and bake for about an hour.*
  7. Remove from heat when you tap the top of the loaf and feel little give, or when a tester inserted into the middle of the loaf comes out clean.
  8. Cool in pan 10 minutes then remove to a wire rack to finish cooling. Cool completely before cutting.

*Lay parchment paper over the top of the bread during the last 15 minutes of cooking.

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Multi-Seed Peanut Butter Energy Bars

Servings: 20 bars serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Multi-Seed Peanut Butter Energy Bars

Peanut Butter Energy Bars – a wholesome snack that hits the spot when you need a boost on an active day. Filled with oats and sunflower, flax & sesame seeds

These are like old fashioned granola bars. They’re sweet like cookies and loaded with healthy ingredients. They’re the kind of energy bars that you want to pack for a day on the ski hill, which is where we enjoyed them.

I made the energy bars for our March Break trip to Quebec City, which included a day of downhill skiing. When we came in off the hill at lunchtime and the end of the day these energy bars were the first thing my son and I went for. Filling and satisfying, they hit the spot.

Multi-Seed Peanut Butter Energy Bars

If you like to spend active days in the outdoors energy-filled snacks help keep you going.   

School-friendly option: They also make a great after school snack and can be made with sunflower seed butter if you want to make them school-friendly.

These are very filling — one is enough!

This recipe for Multi Seed Energy Bars is a slight adaptation of a recipe from the wonderful cookbook, Whitewater Cooks, Pure, Simple & Real

 

Multi Seed Peanut Butter Energy Bars Recipe

Makes at least 20 bars

Ingredients:

  • ½ cup butter, room temperature
  • ¾ cup peanut butter
  • ½ Tbsp. vanilla
  • 2/3 cup brown sugar
  • ¼ cup honey
  • ¼ cup Crosby’s Fancy Molasses
  • 3 cups rolled oats
  • ¼ cup ground flax
  • ½ cup coconut, toasted
  • ½ cup sunflower seeds, toasted
  • ½ cup sesame seeds, toasted
  • ½ cup chocolate chips
  • ½ cup raisins or dried cranberries

Instructions:

  1. Preheat oven to 350 F and line a 9”x 9” metal pan with parchment paper.
  2. In a large bowl cream butter, peanut butter, brown sugar and vanilla. Beat in molasses and honey.
  3. Using a wooden spoon, mix in remaining ingredients.
  4. Press into prepared pan, pressing down firmly.
  5. Bake at 350 F for 35-40 minutes, until golden.
  6. Cool in pan and cut when still slightly warm.

Tip: To speed up the toasting process, sprinkle the sunflower and sesame seeds on a cookie sheet and place in the oven while it preheats. Toast for about five minutes then add the coconut. Toast for another 4-5 minutes.

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Refined Sugar Free Snacks – 14 Recipes in a Free eBook

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Refined sugar free snacks- 14 wholesome recipes

Cooking and baking with 100% natural sweeteners is easier than you think.

Make your own refined sugar free snacks: From warming drinks to wholesome muffins, cookies and healthful energy bites, going (white) sugar-free in your kitchen is deliciously doable. Molasses is lower in sugar and carbs than white sugar, plus it adds flavour, some nutrients and a wholesome kind of sweetness to your recipes.

Fancy molasses is made from the pure juice of sugarcane that’s inverted into a syrup (not unlike the maple syrup making process). 

Fancy molasses isn’t a by-product of the refined sugar making process. It is simply pure sugarcane juice that is inverted into a syrup.

Infographic - COnsumer

Fancy molasses can be used in place of, or in conjunction with, other natural sweeteners.

Do you have favourite recipes that call for honey, maple syrup or agave? Try substituting molasses for half of that sweetener and see where the flavour takes you. You’ll find that molasses is especially well-suited to chocolate and spices.

Not just for sweet recipes.

Molasses is versatile – use it instead of sugar in savoury dishes like sauces, dressings and marinades.

Eating well starts with wholesome ingredients. In this free eBook you’ll see how being selective about the sweeteners you choose will help you create food that is better for you and those you choose to share it with.

These 14 recipes for refined sugar free snacks include muffins, energy balls, sweet drinks, granola bars and cookies. Many of the recipes are gluten-free and/or vegan.

Refined-Sugar-Free Snacks – Free eBook

Refined sugar free snacks- 14 wholesome recipes

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No-Bake Chocolate Oatmeal Frog Cookies

Servings: 26-28 cookies serving(s)

Prep time: 10 minutes

Total time: 60 minutes

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No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

No-bake treats are the best thing for summer. They’re quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Summers seemed to be filled with frogs and toads when I was little. We’d find toads in the yard and as we traipsed through the woods, and we’d catch frogs and pollywogs down by the brook.

Quincy with frog

Summer was filled with other kinds of frogs too – chocolate oatmeal frog cookies.

My mom had a few different recipes for no–bake cereal squares and other treats. A recipe I recently rediscovered is for no-bake cookies that we called “frogs”. Made with cocoa, rolled oats, milk, butter and not much else, they’re the quickest way I know to make a cookie when you’re craving something sweet.

Chocolate oatmeal frog cookies take less than 10 minutes to make and they’re extra easy so kids can make them on their own.

And the bonus is that they’re gluten free, so if you have friends who avoid wheat this is an easy treat to share.

No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Chocolate Oatmeal Frog Cookies Recipe

Makes 26-28 cookies

Ingredients

  • ½ cup unsweetened cocoa powder
  • 3 ¾ cups quick oats (GF if desired)
  • 2 Tbsp. ground flax
  • 1 ½ cups sugar
  • ½ cup milk
  • ½ cup butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla

Instructions

  1. In a large bowl combine cocoa powder, rolled oats and ground flax.
  2. Line a large baking sheet with waxed paper or parchment.
  3. In a medium pot, combine the sugar, milk, molasses and butter. Bring to a boil over medium heat and cook for two and a half minutes, stirring constantly.
  4. Remove from heat, stir in the vanilla and pour over the rolled oats mixture.
  5. Stir to combine and quick drop by the spoonful (or a medium cookie scoop) onto prepared pan.
  6. Let cool then store in a covered container, between layers of waxed paper or parchment.

This recipe is easy enough for kids to make on their own.

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Whole Wheat Blueberry Muffins a Wholesome Snack

Servings: 14 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Whole Wheat Blueberry Muffins: wholesome, quick and taste great smeared with peanut butter.

You can never have too many recipes for blueberry muffins.

I consider muffins the perfect snack food. They’re satisfying, not too sweet and can be filled with all sorts of healthy things. They suit breakfast, a mid morning snack, can be eaten with a slice of cheese at lunch or smeared with peanut butter for an after school snack.

  • Whole Wheat Blueberry Muffins: wholesome, quick and taste great smeared with peanut butter.
    You can never have too many recipes for blueberry muffins.

 

This Whole wheat blueberry muffins recipe is and updated version of an old Crosby’s recipe. I simply swapped in some whole wheat flour and reduced the sugar. You can make these muffins a little richer by using whole milk, although I have always used 1% milk. I almost always make them with frozen blueberries too.

I love to bake muffins for my kids’ lunches but they really prefer to eat muffins as an after school snack, which is fine by me. When they storm into the house starving, these are an easy target. They’re wholesome, quick and taste great smeared with peanut butter.

As you’ll see, this recipe makes about 14 muffins. I use ramekins for the extra batter.

Whole Wheat Blueberry Muffin Recipe

Makes 14 muffins

Ingredients:

  • 2 cups all-purpose flour, spooned in
  • 1 cup whole wheat or whole spelt flour, spooned in
  • 1/2 to 3/4 cup white sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 large eggs
  • 1 cup milk
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup canola oil or melted butter
  • 2 tsp. vanilla
  • 2 cups blueberries

Instructions:

  1. Preheat oven to 400°F and line muffin tins with papers. (Can use 2 ramekins for the extra batter)
  2. In a medium bowl, whisk together liquid ingredients.
  3. In a large bowl whisk dry ingredients.
  4. Add liquid mixture to dry ingredients and stir gently 2-3 times.
  5. Add the berries and mix just until the flour is moistened. (Batter will be lumpy and will break into coarse globs.)
  6. Pour into muffin cups and fill to the top.
  7. Bake at once until golden brown, about 20 minutes.
  8. Let muffins rest in the pan for about 10 minutes before removing them from the pan to finish cooling.

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Low Sugar Oatmeal Chocolate Chip Cookies

Servings: 30 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They're filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They’re filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

March is school break month and while many families fly off to warm destinations for the week-long holiday, it’s still one of the best times for an old fashioned family road trip.

I grew up heading off to Sugarloaf Mountain in Maine for my March break. We’d pile in the car that was stuffed to the rafters with ski equipment and winter gear and drive six hours to the hill, singing all the way.

In fact, when I was growing up every road trip involved singing songs we all learned at Camp Genburn. Singing helped pass the time and kept us all distracted enough that we didn’t squabble during the long drive.

Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They're filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

The in-car picnic lunch also helped to pass the time. (It also helped save time and money since we only had to stop for bathroom breaks between home and the hill.) In my experience, good food is one of the essentials of a successful (and memorable) road trip with a car full of kids. A healthy lunch and wholesome snacks go a long way in preventing meltdowns, in both kids and adults.

Lots of cookies and snacks are high in sugar or aren’t aren’t filling so they don’t hit the spot. Pairing these low sugar oatmeal chocolate chip cookies with a piece of fruit makes a great snack combo that will tide you over until mealtime.

If you’re planning a March Break road trip, these low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They have just enough chocolate chips to keep everyone in the back seat content. They’re lower in sugar and fat than most cookies, are a good source of fibre and are filled with healthy stuff.

Low Sugar Oatmeal Chocolate Chip Cookie Recipe

Makes 2 1/2 dozen

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar (can reduce to 6 Tbsp.)
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1/2 cup unbleached flour
  • 2 Tbsp. ground flax
  • 2 Tbsp. raw millet or sunflower seeds
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 cup old fashioned rolled oats (not instant!)
  • 1 cup chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup pumpkin seeds

Instructions:

  1. In a large bowl cream butter and sugar until light textured. Add egg then molasses and vanilla.
  2. Sprinkle over the flour, flax, millet (or sunflower seeds), baking soda, baking powder and salt. Stir to combine.
  3. Stir in rolled oats then chocolate chips, dried cranberries, coconut and pumpkin seeds.
  4. Drop by spoonful onto a parchment lined baking sheet. Press the tops lightly with the bottom of a glass
  5. Bake at 350 F for 12-14 minutes

 

 Nutritional info:Per cookie.

  •  Calories: 162
  • Fat: 9.6 g
  • Saturated Fat: 4.7 g
  • Cholesterol: 16 mg
  • Carbs: 17.6 g
  • Sugar: 9.3 g
  • Sodium: 62 mg
  • Fibre: 2 g
  • Protein: 3.5 g
  • Potassium: 125 mg
  • Calcium: 17.5 g

Oatmeal Peanut Butter Energy Bites

Servings: 18 balls serving(s)

Prep time: 10 minutes

Total time: 70 minutes

Cooking time: 60 minutes

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Oatmeal Peanut Butter Energy Bites: A wholesome, sweet treat filled with chia, flax, hemp and more.

Oatmeal Peanut Butter Energy Bites: A wholesome, sweet treat filled with chia, flax, hemp and more.

Sometimes you need a sweet treat that feels wholesome. After nibbling through chocolates and ice cream on Valentine’s Day, the craving for sweets doesn’t disappear and if anything, it gets a little stronger, especially with my kids. That’s why it’s good to have sweet snacks on hand that are healthy and satisfying, like these Oatmeal Peanut Butter Energy Bites. They hit the spot, are filling and full of good stuff. And I almost forgot – they’re gluten-free too.

My daughter, who often makes a conscious effort to complain about healthy food, devoured each and every peanut butter energy bite that I rolled in coconut. I preferred the bites rolled in cocoa powder and almond flour.

Oatmeal Peanut Butter Energy Bites: A wholesome, sweet treat filled with chia, flax, hemp and more.

This recipe lends itself to endless variations. You could use different nut or seed butters and change up the quantities of chia, flax meal and hemp, all depending on what you have in the cupboard. Another option is to swap the honey for maple syrup if you’d like a brighter sweet flavour.

To make these school friendly, substitute sunflower seed butter for the peanut butter.

Oatmeal Peanut Butter Energy Bites will last for a week in the fridge.

This recipe is slightly adapted from the blog Family Bites.

Oatmeal Peanut Butter Energy Bite Recipe

Makes 18 balls

Ingredients:

  • 1 cup old-fashioned rolled oats
  • ½ cup natural peanut butter
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 1/4 cup chocolate chips
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. chia seeds
  • 1 Tbsp. hemp seeds
  • Pinch of sea salt
  • Shredded coconut, almond flour or cocoa powder for rolling (optional)

Instructions:

  1. Combine all of the ingredients in a food processor, pulsing until they come together. Scrape into a bowl and refrigerate for 30 minutes.
  2. Using a tablespoon measure, scoop the mixture and shape it into balls. Roll in your preferred coating or leave plain.
  3. Place them on the prepared baking sheet and chill for 30 minutes before serving.

Nutritional info*:Per ball:

  •  Calories: 88.4
  • Fat: 4.8 g
  • Saturated Fat: 1g
  • Cholesterol: 0 mg
  • Carbs: 10 g
  • Sugar: 4.8 g
  • Sodium: 2.3 mg
  • Fibre: 1.5 g
  • Protein: 2.6 g
  • Potassium: 110 mg
  • Calcium: 16.7 g

*This nutritional analysis is incomplete. It does not include nutritional impact of hemp seeds or any coating, if used.

Pumpkin Spice Cornmeal Muffins

Servings: 12 muffins serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

A little pumpkin goes a long way.

A big can of pumpkin lasts an awfully long time in our house if I don’t have a stash of pumpkin recipes at the ready when I open it. Leftover puree freezes well, I know, but I still prefer to use it all up within a week.

Making a double batch of these pumpkin spice cornmeal muffins used up a good amount of the puree, and helped to feed a crew of hungry teens who arrive at our house on the weekend.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Do you prefer just a little pumpkin flavour?

I love how pumpkin keeps baked goods moist but  I’m not always in the mood for the taste, or the texture, of muffins that are super pumpkin-y.

That’s why I love this recipe so much. With just a half cup of pumpkin puree, and cornmeal and molasses to balance the pumpkin flavour, these muffins have just the right amount of pumpkin taste for me. And they’re surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins aren’t too sweet either so could be served alongside a bowl of chili.  And they make great lunchbox snacks.

If you’re not a fan of nutmeg, substitute additional ginger for the ¼ teaspoon of nutmeg called for in the recipe.

Pumpkin Spice Cornmeal Muffin Recipe

Makes 12 muffins

Adapted from Love and Lemons blog.

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat or all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. cinnamon
  • ½ tsp. ginger
  • 1/4 tsp. nutmeg
  • ½ tsp. salt
  • 1 egg, beaten
  • ¼ cup vegetable oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • ½ cup canned pumpkin puree
  • 1 cup milk
  • 1 tsp. cider vinegar

Instructions:

  1. Preheat oven to 375 F and prepare your muffin pan.
  2. In a large bowl, combine the dry ingredients. In another bowl whisk the egg with the oil. Whisk in the molasses and honey then the pumpkin, milk and vinegar.
  3. Make a well in the dry ingredients and pour over the wet mixture. Stir just until combined (batter will be lumpy.)
  4. Divide batter among muffin cups and bake for 15-20 minutes.

 

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Healthy Energy Boost Cookies Recipe

Servings: 18 cookies serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

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Healthy Energy Boost Cookies Recipe: If you’re in search of energy boosting convenience food when you, or your kids, are on the run then this is the cookie for you.

The best cookies for people on the run

If you’re in search of energy-boosting convenience food when you (or your kids) are on the run then healthy Energy Boost Cookies are for you.

Made with wholesome ingredients and no refined sugar (unless you add chocolate chips) these cookies have a good amount of protein and fibre, are filling and taste good. They have a satisfying cookie texture and aren’t too sweet so are a good snack for any time of the day.

The recipe is a slight adaptation of the recipe on the jar of Kraft All Natural Peanut Butter.

Healthy Energy Boost Cookies Recipe: If you’re in search of energy boosting convenience food when you, or your kids, are on the run then this is the cookie for you.

Lots of ways to make Energy Boost Cookies even healthier:

  • Substitute canola oil for the melted butter
  • Replace the chocolate chips with pumpkin or sunflower seeds
  • Replace honey with additional molasses
  • Replace the white flour with whole wheat pastry flour

Energy Boost Cookie Recipe

Makes 18 cookies

  • ½ cup natural peanut butter (can substitute almond butter.)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey
  • 1/3 cup butter, melted (can substitute oil)
  • 1 tsp. vanilla
  • 1 egg
  • ½ cup flour
  • ½ cup whole wheat flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 cup quick oats
  • ½ cup flaked coconut
  • ¼ cup dried cranberries or raisins
  • ¼ cup chocolate chips (optional)
  1. Preheat oven to 350 F
  2. In a large bowl beat together peanut butter, molasses, honey, melted butter and egg.
  3. In another bowl whisk flours, baking soda and baking powder. Beat into peanut butter mixture
  4. Stir in remaining ingredients. Drop by heaping tablespoonful onto prepared baking sheet.
  5. Bake 9-11 minutes.

 

Nutritional info*: Per cookie.

  • Calories: 185.5
  • Fat: 10 g
  • Saturated Fat: 4.6 g
  • Cholesterol: 19.2 mg
  • Carbs: 21.3 g
  • Sugar: 9.4 g
  • Fibre: 2.2 g
  • Protein: 4.5 g
  • Potassium 181.5 mg

*Nutritional info is for cookies made with chocolate chips.

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Molasses Trail Mix Cookies | The Perfect Summer Cookie

Servings: 20-24 cookies serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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Molasses trail mix cookies are a sweet, wholesome treat. A classic molasses cookie with orange zest and filled with trail mix

Everyone can use a good summer cookie — the kind of cookie that’s substantial, is great for picnics and easy to pack for road trips.

Molasses Trail Mix Cookies have it all, and more.

They get a little extra sweet from the chocolate chips, lots of texture from the trail mix and great flavour because, after all, this is fundamentally a classic molasses cookie recipe.

There’s a surprise too — the zest of an orange. That added flavour makes this cookie outstanding and one of my all-time favourites.

Molasses trail mix cookies are a sweet, wholesome treat. A classic molasses cookie with orange zest and filled with trail mix

The recipe is from the blog Tasty Delights and was a finalist in a cookie contest we held a couple of years ago. The blogger called them Colossal Trail Mix Cookies, and you can make them extra big, if you like.

Molasses Trail Mix cookies aren’t too fragile so travel well and they’re one of the few ways that I can get my kids to eat pumpkin seeds. The recipe only calls for half a cup of trail mix but the batter could handle up to a cup. You decide.

If you’re in search of the perfect summer cookie, this is it.

Molasses Trail Mix Cookie Recipe

Makes 20-24 cookies

Ingredients:

  • 3/4 cup butter, room temperature
  • 3/4 cup sugar + more for top
  • 1/4 cup Crosby’s Fancy Molasses
  • 1 large egg
  • Zest of 1 orange
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • pinch of salt
  • 3/4 cup trail mix (sunflower seeds, slivered almonds, peanuts, raisins, cranberries, pumpkin seeds)
  • 1/2 cup (heaping) white chocolate chips

Instructions:

  1. Preheat oven to 375 F
  2. Cream butter and sugar until light and fluffy. Pour in molasses and mix.
  3. Add egg and zest, blend well.
  4. In a medium bowl, whisk flour, baking powder, baking soda, and spices.
  5. Stir into creamed mixture.
  6. Stir in trail mix and chocolate chips.
  7. Roll into good sized balls (heaping tablespoon) and place 3″-4″ apart on a parchment lined baking sheet. Using the bottom of a glass dipped in sugar Press the cookie to flatten the top slightly.
  8. Bake about 12 min.

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Multi Grain Blueberry Carrot Muffins with Orange Streusel

Servings: 24 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Multi Grain Blueberry Carrot Muffins are wholesome and delicious, stuffed with all sorts of nourishing things.

April lunchbox fatigue.

It happens every spring, this ennui with school lunches. My kids are tired of the same old stuff and would rather pack nothing than pack the same food they have been eating all year. We have tried that — the letting them fend for themselves (they’re 13 & 15 so certainly capable.) The problem is that they arrive home afterschool like angry bears.

Multi Grain Blueberry Carrot Muffins are wholesome and delicious, stuffed with all sorts of nourishing things. Both of my kids are hearty breakfast eaters but for everyone’s sanity they do need to eat more than an apple through the day.

Imagine my delight when I discovered that they both love these Multi Grain Blueberry Carrot Muffins. The muffins are wholesome, stuffed with all sorts of good things like whole wheat flour, cornmeal, carrots and blueberries. Even better, this recipe makes a big batch (2 dozen) and they freeze well.

Multi Grain Blueberry Carrot Muffins are wholesome and delicious, stuffed with all sorts of nourishing things.

The recipe is slightly adapted from The New York Times Food website, one of my favourite online recipe sources.

Multi Grain Blueberry Carrot Muffins with Orange Streusel Recipe

Makes about 2 dozen muffins

Ingredients:

  • 2 1/3 cups flour
  • ⅔ cup whole wheat flour
  • ⅔ cup fine-ground yellow cornmeal
  • ⅔ cup rolled oats (not quick-cooking)
  • ⅔ cup packed light brown sugar
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • ½ tsp. allspice
  • ½ teaspoon salt
  • 1 ¾ cups buttermilk
  • 1 ⅓ cup oil (grape seed or canola)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/3 cup pure maple syrup
  • 4 eggs
  • 2 cups grated carrots
  • 1 ½ cups blueberries

For the streusel (optional):

  • ⅓ cup packed light brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup cold butter, cubed
  • ½ cup flour
  • 1 ½ Tbsp. finely grated orange zest

Instructions:

  1. In a large bowl, whisk the dry ingredients (flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, alspice and salt.)
  2. In a separate bowl, whisk the buttermilk, oil, molasses, maple syrup and eggs. 
  3. Pour the wet ingredients over the dry ingredients and gently mix until almost blended.
  4. Stir in the carrots and blueberries
  5. Set batter aside at room temperature for 15 minutes. Batter should be on the thick side. (Add 2 Tbsp. more flour if the batter feels too thin.)
  6. Heat oven to 400 F. Grease a muffin pan or line with baking cups.
  7. Make the streusel: In a small bowl, mix ingredients together until blended and crumbly.
  8. Scoop or spoon batter into prepared pan, filling almost to the top. (Mound batter slightly in the center of each cup.) Sprinkle streusel overtop.
  9. Place muffin tin in oven and reduce heat to 375 F. Bake for 18 to 20 minutes, until the tops are springy to the touch.
  10. When cooked, cool on a rack and remove muffins from pan after 15 minutes or so.

 

Three-Seed Gluten Free Granola Bars

Servings: 16 bars serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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Three-seed gluten free granola bars are gluten free and nut free.

Three-Seed Gluten Free Granola Bars are a wholesome treat for snack time.

My kids are obsessed with packaged granola bars.

There is no shortage of baked goods in our house and our cupboards, fridge and freezer are overflowing with lunchbox options. But still my kids say that there’s nothing in the house to eat.

It’s enough to drive me crazy.

They’d walk out of the house with nothing but an apple for lunch if it wasn’t for my husband’s insistence on a compromise. We have found our middle ground but the one packaged food that  irks me most is packaged granola bars.

Three-seed gluten free granola bars are gluten free and nut free.

May be it’s that fact that granola bars are just about the simplest things to make at home and that you can stuff all sorts of healthy and delicious things into a batch.

Then there’s the extra packaging that comes with individually wrapped packaged bars.

Whatever their reasons my kids prefer packaged granola bars, which is why it surprised me when they devoured this batch. And it was my daughter, the pickiest of the two, who kept going back for more.

I suspect they were drawn to this recipe because they’re not as oaty as most that I make, and they’re baked so the texture is a little different than the stovetop variety that’s pressed into a pan.

Three-seed gluten free granola bars are gluten free and nut free.

The chocolate coating is optional, depending on how picky your crowd is. (Just melt chocolate chips and spread it on the cooled bars). Dried cranberries or apricots are another nice addition to this recipe.

The extra bonus with these gluten free granola bars is that they’re nut-free too so are school-friendly.

Looking for more snack ideas? You might enjoy these recipes: 10 Wholesome Snack Ideas for the Whole Family

A special thank you to my friend Linda the Cheese Lady for the recipe.

Three-Seed Gluten Free Granola Bar Recipe

Makes 16 generous bars

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup ground flaxseed
  • 1/2 tsp. cinnamon
  • 1/2 cup brown rice flour
  • 1/4 cup pumpkin seeds
  • 3 Tbsp. sunflower seeds
  • 1/4 tsp. salt
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 5 – 6 Tbsp. melted coconut oil (or grape seed or canola oil)
  • 1 tsp. vanilla extract
  • 1/4 cup bittersweet Chocolate Chips

Instructions:

  1. Line an 8″x8″ pan with parchment paper. Pre-heat the oven to 350 F
  2. In a large bowl combine all dry ingredients.  In a medium bowl combine the wet ingredients.
  3. Add the wet ingredients to the dry and stir well.
  4. Stir in chocolate chips.
  5. Press into prepared pan
  6. Bake for 25-28 minutes (you want the edges to be a little brown so they’re crunchy.)
  7. Cool completely before slicing.

Nutritional info: Per bar.

  • Calories: 163.5
  • Fat: 8.5 g
  • Saturated Fat: 4.6 g
  • Cholesterol: 0 mg
  • Carbs: 20.6 g
  • Sugar: 9.9
  • Fibre: 2.1 g
  • Protein: 2.9 g
  • Potassium 180 mg
  • Protein 2.9 g

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Buttermilk Gingerbread Muffins

Servings: 10-12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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whole wheat buttermilk gingerbread muffins

Buttermilk Gingerbread Muffins a wholesome winter snack.

Winter arrived to Southern New Brunswick with gusto this week. Two storms in three days means that we finally have snow cover, and although a little late, it’s beginning to look a lot like Christmas.

Last night began a whole new round of holiday celebrating with the arrival of family from out of town.  We enjoyed a long evening around my mom’s enormous table, chatting and laughing and planning tonight’s big family gathering.

whole wheat buttermilk gingerbread muffins

In the midst of all the parties and rich food I have been craving something simple to snack on. Something flavourful and wholesome to go along with the Gingerbread Lattes that I can’t seem to stop drinking.

That’s why this recipe for Buttermilk Gingerbread Muffins caught my eye.

Made with whole wheat flour, buttermilk gingerbread muffins remind me of a lightly textured bran muffin. They’re not too sweet and have a great ginger kick. The ginger isn’t over powering though so don’t be tempted to scale it back. The overall spice balance is great.

The recipe is from the lovely blog Living Lou

Buttermilk Gingerbread Muffin Recipe

 10-12 muffins 

Ingredients

  • 1½ cups whole wheat flour
  • ⅔ cup all-purpose flour
  • 2½ tsp. baking soda
  • ⅓ cup brown sugar
  • 1 Tbsp. ground ginger
  • 1 tsp. cinnamon
  • ⅛ tsp. cloves
  • ½ tsp. salt
  • 1 egg
  • ⅓ cup grape seed oil (or vegetable oil)
  • ½ cup Crosby’s Fancy Molasses
  • ¾ cup buttermilk
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 375. Prepare muffin pan.
  2. In a large bowl, whisk flours with sugar, baking soda, spices and salt.
  3. In another bowl, lightly beat the egg then whisk in the oil and molasses. When well combined whisk in the buttermilk.
  4. Make a well in the dry ingredients and pour in the egg mixture. Stir gently until just combined taking care not to overmix.
  5. Spoon into prepared pan. Sprinkle with coarse sugar, if using.
  6. Bake for 15-20 minutes until the tops spring back when lightly touched.

Best eaten within a couple of days. Can be frozen up to three months.

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Cape Cod Oatmeal Chocolate Chip Cookies with a Healthy Twist

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Cape Cod chocolate chip oatmeal cookies recipe healthy

The mom-child cookie compromise

If there was a list of all-time family-friendly cookies this recipe for oatmeal chocolate chip cookies would be on it. A classic from the Fanny Farmer cookbook this recipe has more than stood the test of time.

(Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook.)

Oatmeal Chocolate Chip Cookies are kid-friendly and mom-friendly.

Any cookie with chocolate chips is a hit in my house, but as a mom, I feel the need to stuff a little nourishment into my kids’ snack too. That’s where the rolled oats, flax and nuts or seeds come in.

Oatmeal Chocolate Chip Cookies with a healthy twist are a good cookie compromise.

Cape Cod chocolate chip oatmeal cookies recipe healthy

There’s nothing like an old fashioned oatmeal cookie to make you feel satisfied. They’re filling in a way that other cookies aren’t and leave you feeling like you’ve had a bit of a healthy treat.

Healthy tips:

  • To add fibre and flavour use stone ground whole white flour for these cookies, or substitute whole wheat flour for ¾ cup of the white flour.
  • You can reduce the sugar to 2/3 of a cup.

Cape Cod Oatmeal Chocolate Chip Cookies

Ingredients:

  • 1 ¾ cups flour
  • 2 Tbsp. ground flaxseed
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup butter, melted
  • 1 Tbsp. Crosby’s Fancy Molasses
  • ¼ cup milk
  • 2 cup old fashioned rolled oats
  • 1 cup raisins or chocolate chips (or half and half)
  • ½ cup walnuts

Instructions:

  1. Can substitute sunflower or pumpkin seeds for the walnuts to make them school friendly
  2. Preheat oven to 325 F
  3. In a medium bowl combine flour, flax baking soda, cinnamon and salt
  4. In a large bowl whisk the egg with the sugar then add the melted butter.  Whisk in the molasses and milk.
  5. Stir in the flour mixture then the rolled oats, chocolate chips and walnuts.
  6. Mix until well combined and drop by heaping teaspoonful on a parchment lined baking sheet.
  7. Bake for 10-12 minutes until set.

 

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Chocolate Chip Hazelnut Cookie Bars

Servings: 24-30 serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

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chocolate hazelnut cookie bars

Chocolate and hazelnuts and no Nutella in sight

Sometimes on vacation we’ll let our kids choose a little jar of Nutella, as an indulgence. In their opinion it’s the Holy Grail of treats so is a very simple pleasure to grant when we want them to feel a little spoiled. They’ll put it on anything and everything so it lasts about two days and that’s it — their twice-yearly Nutella fix.

chocolate hazelnut cookie bars

Nutella holds no appeal for me, although I’m a big fan of the chocolate-hazelnut combo.

I have great memories of Icy Squares, those melt-in-your-mouth hazelnut chocolates that were an occasional treat when I was growing up. That was the start of my chocolate-hazelnut fixation. Then there was the Frangelico craze one year at university. After that I got into whole hazelnuts but never lost that love of the chocolate-hazelnut combo.

Which brought me to this cookie bar recipe. Tasting intensely of dark chocolate and true hazelnuts, chocolate chip hazelnut cookie bars feel wholesome and taste authentic.

chocolate hazelnut cookie bars

Chocolate Chip Hazelnut Cookie Bars

Adapted From Kleinworth & Co

Ingredients:

  • 2-1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • ¼ cup mini chocolate chips (regular are fine)
  • ½ cup chopped toasted hazelnuts

For Glaze

  • 1 cup icing sugar
  • 2.5 Tbsp cream or milk

Instructions:

  1. Preheat oven to 325 degrees and line a 12”x15” cookie sheet with parchment paper.
  2. Whisk flour, cocoa, salt, baking soda & baking powder in bowl.
  3. In a large bowl beat butter & brown sugar until fluffy.
  4. Beat in egg, molasses and vanilla.
  5. Stir in dry ingredients and combine well.
  6. Scrape onto prepared cookie sheet, cover with another sheet of parchment paper and roll as close to edges as possible but don’t worry about having a perfect shape. (This is tender dough and to keep its rich colour and lovely texture you don’t want to be adding more flour.)
  7. Sprinkle over hazelnuts and chocolate chips and bake 15 minutes.

Add Glaze

Whisk together glaze ingredients & pipe on with a baggie (with the corner snipped) or with a pasty bag.

Let glaze harden then cut into bars.

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.

 

Chewy Coconut Cranberry Granola Bars

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 20 minutes

Cooking time: 5 minutes

Take me to the recipe

gluten free coconut cranberry granola bars

This is the first winter of my adult life that the size of the snowbanks matches those of my childhood memories.

It’s magical, in a storybook illustration sort of way, although it isn’t 100% jolly. Snow forts, skiing, snowshoeing and sliding aside, an overly snowy winter is exhausting.

gluten free coconut cranberry granola barsThere is a silver lining (buried under 315 cm of snow): blizzards and snowbanks make the cosy smell of homemade baking all the more enticing.

To beat the cold and snow I have been cooking extra hearty food and sweet treats loaded with energy to fuel all of our shovelling. This recipe is a recent favourite — a wholesome and nutritious granola bar topped with a wafer-thin coat of chocolate to make them extra appealing for my kids.

gluten free coconut cranberry granola barsIt’s a shame these Coconut Cranberry Granola Bars aren’t school friendly (because of the nut butter), but they are nutritious. With lots of fibre, protein, calcium and more, they make for a great afterschool snack and even better picnic food. And they’re gluten-free, if that’s important to you.

chewy coconut cranberry granola bars

Chewy Coconut Cranberry Granola Bar Recipe

Adapted from Ambitious Kitchen

  • 2 cups rolled oats*, pulsed in the food processor a few times
  • 3/4 cup unsweetened coconut flakes
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 Tbsp. ground flax
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup creamy natural peanut butter or almond butter
  • 2 teaspoons coconut oil
  • 1 teaspoon vanilla
  • ½ cup chocolate chips to melt and spread on top (optional)
  1.  Line a 9-inch square pan with parchment paper.
  2. In a large bowl combine oats, coconut, sunflower seeds, pumpkin seeds, flax and dried cranberries.
  3. In a medium saucepan over medium low heat, combine the molasses and peanut butter (or almond butter). Bring just to a simmer and remove from heat. Stir in vanilla and coconut oil.
  4. Pour molasses mixture over oats-seed mixture and stir until well combined.
  5. Scrape mixture into prepared pan, spread it evenly and press into pan as firmly as possible.
  6. Melt chocolate and spread on top. Refrigerate until firm.
  7. Cut into 16 bars. Store in a cool place.

*Choose oats labeled gluten free to avoid gluten cross contamination common in most rolled oats.

Nutritional profile per bar (recipe makes 16 bars):

Calories (kcal) 223.2
Fat (g) 12.5
Saturated Fat (g) 4.
Cholesterol (mg) 0.2
Sodium (mg) 7.3
Potassium (mg) 341.4
Carbohydrate (g) 24.4
Fibre (g) 3.5
Sugar (g) 10.2
Protein (g) 5.7
Folate (DFE) 24.1
Calcium (mg) 40.5

No-Fuss Cranberry Almond Granola Bars

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

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Crispy Cranberry Almond Granola Bars are no-bake, healthy and gluten free

Healthy snack food

Packing healthy snacks for the ski hill, car trips or any old time isn’t always simple. Grabbing fruit is easy but finding a sweet treat that my kids will eat, is tasty, satisfying and full of healthy stuff isn’t always simple.

To keep my kids full (or at least full enough to last until lunch or supper) I need something that will stick with them, takes time to digest. I also need something that feels a bit like a treat because homemade snacks have tough competition — My kids’ first choice is always a Reese’s Peanut Butter Cup.

These Crispy Cranberry Almond Granola Bars fit the bill. They’re a sweet treat that’s a bit healthy.

Crispy Cranberry Almond Granola Bars are no-bake and healthy.

 

To make these school-friendly, or simply change them up, replace the almonds with a mixture of sunflower seeds and pumpkin seeds. To really amp up the nutrition use half blackstrap molasses.

No-Fuss Crispy Cranberry Almond Granola bar Recipe

Adapted from Foodess

Makes 18 generous bars

Ingredients

  • 2 cups old fashioned rolled oats*
  • 2 cups crisp rice cereal*
  • ½ cup dried cranberries
  • 1 cup whole almonds, toasted
  • ⅓ cup butter
  • ⅓ cup Crosby’s Fancy Molasses
  • ⅓ cup brown sugar, packed
  • ½ tsp. vanilla extract
  • 4½ oz (125 grams) coarsely chopped dark chocolate

*To make these gluten free choose gluten-free rolled oats and crisp rice cereal.

Instructions

  1. Line a 9”x9” pan with parchment paper or grease it well.
  2. Combine the oats, rice cereal, cranberries and almonds in a large bowl.
  3. Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
  4. Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a minute then stir in chopped chocolate. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper overtop to make it easier to press down.
  5. Refrigerate until set and cut into bars.
Calories (kcal) per bar 194.9
Fat (g) 9.4
Saturated Fat (g) 3.9
Trans Fat (g) 0.2
Cholesterol (mg) 9.5
Sodium (mg) 54.3
Potassium (mg) 216.6
Carbohydrate (g) 25.5
Fibre (g) 2.7
Sugar (g) 11.2
Protein (g) 3.5
Vitamin A (RAE) 29.8
Vitamin C (mg) 0
Calcium (mg) 41.2
Iron (mg) 2.1
Vitamin D (μg) 0
Vitamin E (mg) 2.1
Thiamin (mg) 0.1
Riboflavin (mg) 0.1
Niacin (NE) 1.2
Folate (DFE) 6

 

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Healthy Gingerbread Muffins

Servings: 12 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 15 minutes

Take me to the recipe

Healthy Gingerbread Muffins offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie. 

healthy gingerbread muffins

A healthy start to 2015

I spent half of Sunday cleaning, pitching, de-cluttering and generally trying to organize our house. I went through piles of papers, drawers and cupboards…

The de-clutter urge comes but once a year so I have to make hay while the sun shines.

healthy gingerbread muffins

I de-clutter my cooking this time of year too. After all that rich food over Christmas I start to crave healthier, simpler recipes.

I crave comfort food.

Healthy gingerbread muffins fit right into that category. They are true muffins — not too sweet and beautifully spiced, they offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie.

These muffins contain no refined sugar and instead are sweetened with flavourful fancy molasses and honey. They also contain a good amount of whole grain flour which adds fiber and flavour.

You can dress them up with a sprinkling of sugar or keep them plain. Either way they’re a tasty treat for a January day.

healthy gingerbread muffins

 Healthy Gingerbread Muffin Recipe

Adapted from Pinch of Yum

Makes 12 muffins

Ingredients:

  • ½ cup oil or melted butter
  • ½ cup Crosby’s Fancy Molasses
  • 1/3 cup honey or maple syrup
  • 1 egg
  • ½ cup yogurt or sour cream
  • ½ cup milk
  • 1½ cups flour (spooned in)
  • 1 cup whole wheat or spelt flour (spooned in)
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 teaspoon ground ginger
  • Coarse sugar for topping (optional)

 Instructions:

  1. Preheat the oven to 375 degrees. Grease a muffin tin or line with paper liners.
  2. In a medium bowl, whisk the oil, molasses and honey. Whisk in the egg then yogurt and milk.
  3. In another bowl combine the flours, baking soda, salt and spices.
  4. Add wet to dry ingredients and stir gently just until combined. (Batter will be lumpy).
  5. Spoon batter into muffin tins and sprinkle with coarse sugar (if using).
  6. Bake for 15 to 20 minutes. (Muffins baked in a dark pan will cook more quickly). Let cool in tins for about 10 minutes before removing to a cooling rack.

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Nutrition analysis (per muffin, made with butter):

Calories (kcal) 246.5
Fat (g) 9.3
Saturated Fat (g) 5.3
Trans Fat (g) 0.5
Cholesterol (mg) 38.0
Sodium (mg) 79.6
Potassium (mg) 296.1
Carbohydrate (g) 36.7
Fibre (g) 1.3
Sugar (g) 16.3
Protein (g) 4.8
Vitamin A (RAE) 82.5
Vitamin C (mg) 0.1
Calcium (mg) 67.6
Iron (mg) 1.8
Vitamin D (μg) 0.2
Vitamin E (mg) 0.5
Thiamin (mg) 0.2
Riboflavin (mg) 0.1
Niacin (NE) 2.5
Folate (DFE) 65.6
Vitamin B6 (mg) 0.1
Vitamin B12 (μg) 0.2

Whole Wheat Applesauce Snack Cake

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

whole wheat applesauce snack cake

This is the time of year when I would love to be a kid again.

I can still remember the feeling of utter freedom on these final days of school before summer vacation began and the expanse of sunny summer that lay before us as we dillydallied on our walk home on the final day of school – backpacks over stuffed with note books, artwork and extra sneakers.

We’d have a picnic lunch on the deck and then head off to the beach to kick off summer.

It was glorious.

whole wheat applesauce snack cake

With more time spent at home, summer is a good time to have snack cake on hand. It’s a wholesome alternative to muffins and cookies and is quick to mix up.

This recipe came from Wayne, a reader:

“[It’s] My most favorite Snacking Cake. I got this from a Church Favorite Recipe Cook Book; it may have be one of you recipes from the past. I enjoy it very much. I sometimes puree the raisins with 1/2 cup of the all-purpose flour whisking it in with the whole wheat flour, same flavor without the whole raisins texture.”

I have adapted it just slightly, adding vanilla and a bit of salt. The sugar can be reduce to 2/3 cup if you prefer your cake a little less sweet. It’s a lovely, simple cake that is just right for snacking.

whole wheat applesauce snack cake

Wayne’s Whole Wheat Applesauce Snack Cake Recipe

Ingredients:

  • 1 cup brown sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 1 ¼ cups applesauce
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1 ½ cups flour (spooned in)
  • 1 cup whole wheat or spelt flour (spooned in)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • ¼ tsp. salt
  • ½ cup raisins or chocolate chips (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Butter a 9” x 13” baking pan or line it with parchment paper
  3. In a medium bowl whisk together the dry ingredients.
  4. In a large bowl beat the butter with the sugar until creamy. Beat in eggs, one at a time, then applesauce. Add molasses and vanilla and mix until well combined.
  5. Gradually add the dry ingredients and beat until well combined. Stir in raisins, if using.
  6. Spread in prepared pan and bake for 25-30 minutes until done.
  7. Cool in pan for 10 minutes then upend on a wire rack
  8. Dust with powdered sugar before serving if desired.

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