Gluten-Free Banana Flax Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Bananas, applesauce and molasses help to keep these gluten-free banana flax muffins moist and not crumbly. 

I don’t do a tonne of gluten-free baking but I have been chipping away at these sorts of recipes over the past few year. Through trial and error I have learned a lot – mostly from readers who have chimed in with terrific advice each time I post something new.

Through my experimenting I have learned that with gluten-free baking, fruit puree is your friend. It helps to keep gluten-free baked goods moist and tender. Molasses has the same effect so I have had great success with my gluten-free baked goods that combine the two.

My preferred GF flour blend is a homemade version from a cookbook called The Allergen-Free Baker’s Handbook by Cybele Pascal :

Gluten-free flour blend:

4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container.

This blend lasts well when stored in a dry cupboard.

This recipe for gluten-free banana flax muffins is an adaptation of my favourite recipe for whole wheat banana flax muffins.

 Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Gluten-Free Banana Flax Muffins Recipe

Makes 12 muffins

Ingredients:

  • 3 ripe bananas
  • 2/3 cup sugar*
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 1/4 cup grape seed oil or canola
  • ½ cup unsweetened apple sauce
  • 2 cups all-purpose gluten-free flour (spooned in)
  • 1.5 tsp. baking soda
  • ½ tsp xanthan gum
  • ½ tsp. salt
  • 2 Tbsp. ground flax seed
  • 3 Tbsp. milk
  • 1 Tbsp. vanilla (this is not a typo!)

*Can reduce sugar to 1/3 cup.

Instructions:

  1. Preheat oven to 325 F and prepare muffin pans.
  2. Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
  3. In a separate bowl whisk flour with baking soda, xanthan gum, salt and ground flax.
  4. Add dry ingredients to banana mixture and mix gently until almost combined.
  5. Stir in milk and vanilla.
  6. Spoon into prepared muffin tins.
  7. Bake for 20-25 minutes

Nutritional info per serving (per muffin):

Calories: 230

Fat: 6.3 g

Saturated Fat: .7 g

Cholesterol: 16.2 mg

Sodium: 180 mg

Carbs: 40 (mostly from the bananas)

Sugar: 9.3 g

Protein: 4.6 g

Fibre 2.6 g

Potassium: 261.8 mg

Calcium: 65.2 mg

Folate: 82.7 DFE

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Apple Cider Pumpkin Muffins are Refined Sugar Free

Servings: 16-18 muffins serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.

Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Pumpkin and apple are a great combination. The flavours both go well with spice and adding diced apples to the batter helps keep the muffins from feeling too dense. The apple cider is just a nice touch.

Apple Cider Pumpkin Muffins have been my go-to snack all week. I have been packing them in my lunch and have enjoyed them late afternoon with a little almond butter.

  • Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.
    Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Apple Cider Pumpkin muffins are my kind of muffin — not too sweet.

If you prefer muffins that are more cake-like (i.e. light-textured and extra sweet) then this recipe is not for you. Apple cider pumpkin muffins are barely sweet, but still satisfying for an afternoon snack. Enjoy them with peanut butter, almond butter or a little cream cheese.

Tips: These muffins have a thick batter that doesn’t spread so you really can overfill the muffin tins. This recipe makes 16 generous muffins. You can substitute oil for some or all of the melted butter.

Apple Cider Pumpkin Muffin Recipe

Makes 16-18 muffins

Ingredients:

  • ¾ cup butter, melted and cooled*
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup or honey
  • 1 Tbsp. vanilla
  • 3 large eggs
  • ½ cup apple cider (juice not vinegar)
  • 15 oz pumpkin puree (1 1/2 cups + 2 Tbsp.)
  • 3 cups flour, spooned in
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 3/4 tsp salt
  • 4 tsp ginger
  • 4 tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 1 medium apple, peeled, cored and finely diced
  • ¼ cup toasted pumpkin seeds

*Can use oil

Instructions:

  1. Preheat oven to 350 F and grease muffin pans or line them with paper liners
  2. In a medium bowl, beat together the melted butter, molasses and maple syrup. Beat in vanilla and eggs, one at a time. Beat in cider and pumpkin puree.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and spices. Stir in apple, mixing with your hands if necessary to separate the pieces.
  4. Add wet ingredients to dry and stir gently until almost combined.
  5. Spoon into prepared muffin pans, heaping the batter.
  6. Sprinkle with pumpkin seeds.
  7. Bake, 30-35 minutes until they spring back lightly when touched or a tester comes out clean.
  8. Cool 10-15 minutes before removing from the pans.

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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 Fat Chia Bran Muffins | An Old Classic Made Extra Healthy

Servings: 18 muffins serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Chia Bran Muffins are a light-textured classic made better (in a healthy sort of way) with the addition of chia.

Chia Bran Muffins are a light-textured classic made better (in a healthy sort of way) with the addition of chia. 

I’m very good at buying super healthy foods. But then they often sit in my cupboard, or at the back of the fridge, out of sight and out of mind.

I have a package of chia that has been in my cupboard for ages. I stir a spoonful into my porridge from time to time but that’s about it.  I never did get into chia pudding (I’m not wild about the texture) so my progress through the package has been slow.

That’s why this recipe for chia bran muffins caught my eye.

Chia Bran Muffins are a light-textured classic made better (in a healthy sort of way) with the addition of chia.

It’s a classic bran muffin recipe. Made with natural bran and buttermilk so the muffins have a lovely light texture. The recipe gets extra nutrition from a few tablespoons of chia seeds. These muffins are low in fat and have no refined sugar.

It goes to show that making our favourite foods a little more healthy is easier than you think.

The recipe is slightly adapted from New York Times Food.

Chia Bran Muffin Recipe

Makes 18 muffins

Ingredients:

  • 1/2 cup raisins (optional)
  • 1 ¾ cups boiling water
  • 1 ½ cups natural bran (also called baker’s bran)
  • 3 Tbsp. chia seeds
  • 2 cups whole-wheat flour
  • ½ cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs
  • ⅓ cup canola or grape seed oil
  • ½ cup plus 2 Tbsp. Crosby’s Fancy Molasses
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract

Instructions:

  1. Place the raisins in a medium bowl and pour over the boiling water. Let sit 5 minutes, then stir in the bran and the chia. Let sit for 10 minutes.
  2. In a large bowl whisk together the flours, baking powder, baking soda and salt.
  3. In another bowl, beat the eggs, oil and molasses. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well.
  4. Fold in the flour mixture and combine well. (Batter can be refrigerated overnight).
  5. Preheat the oven to 375 F. Prepare muffin pans.
  6. Fill muffin cups and bake for 25 to 35 minutes, until the muffin tops feel firm to the touch and are puffed and browned.
  7. Let cool in the pan for a few minutes before removing to a rack to cool completely.

Nutritional info: Per muffin.

  • Calories: 165.6
  • Fat: 5.8 g
  • Saturated Fat: .7g
  • Cholesterol: 22.2 mg
  • Carbs: 25.3 g
  • Sugar: 7.5 g
  • Sodium: 202.7 mg
  • Fibre: 4 g
  • Protein: 4.8 g
  • Potassium: 308.2 mg
  • Calcium: 83.5 g

 

 

Healthy Blueberry Bran Muffins

Servings: 12-14 muffins serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

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These blueberry bran muffins are light-textured and moist.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

You can never have too many recipes for blueberry muffins, and blueberry bran muffins are especially appealing. They have a wholesome flavour that can’t be matched and never taste like a piece of cake, which is sometimes the case with regular blueberry muffins.

These blueberry bran muffins are light-textured and moist. They’re made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

This is the kind of muffin that works for breakfast, for school lunches and for an after school snack.

I came across the recipe one sleepy holiday evening at my sister’s. I was flipping through her new cookbook, Make it Ahead by Ina Garten. There were loads of great looking recipes in the book but the one that really caught my eye was for these blueberry bran muffins. All of our family feasts over the holidays got me thinking about simple food and wholesome snacks and this recipe fit the bill.

And it has come in handy this week, getting us through the first Monday in January and the whole sleepy week. (Getting back into the swing of things has been a little painful, for everyone in my household). Thankfully this is the kind of muffin that works for breakfast, for school lunches and for an afterschool snack.

I didn’t bother to freeze them so the batch lasted four days on the counter before they were all gone, and the final muffin still tasted great.

I love to eat them plain or with a little peanut butter but my daughter prefers them with a heaping spoonful of strawberry jam.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

Blueberry Bran Muffin Recipe

Adapted from Ina Garten the Barefoot Contessa

Makes 12-14 muffins

Ingredients:

  • 1 cup flour
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¾ cup plus 2 Tbsp. plain yogurt
  • 1/2 cup grapeseed oil (or vegetable oil)
  • ½ cup sugar
  • 6 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 ½ cups wheat bran
  • 1½ cups blueberries

Instructions:

  1. Preheat the oven to 350F and prepare muffin pan.
  2. In a large bowl whisk together the flour with the salt, baking powder, baking soda and cinnamon.
  3. In a medium bowl whisk the yogurt with the oil, sugar, molasses and honey.
  4. Whisk in the eggs and vanilla.
  5. Stir the wet ingredients into the dry and mix gently until almost combined.
  6. Stir in the wheat bran in two additions.
  7. Stir in the blueberries and mix until evenly distributed.
  8. Spoon into prepared muffin pan and bake for 25-30 minutes if using fresh berries. Bake for 30-35 minutes if using frozen blueberries.

 

Nutritional info: Per muffin.

  • Calories: 205
  • Fat: 9.3 g
  • Saturated Fat: 1.1 g
  • Cholesterol: 27.5 mg
  • Sodium: 70.3 mg
  • Carbs: 31.3 g
  • Sugar: 15.3
  • Fibre: 5.1 g
  • Protein: 3.7 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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Whole Wheat Banana Flax Muffins & how to make your snacks healthier

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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whole wheat banana flax muffins

Somehow, two days before we headed away on March Break, we ended up with two bunches of bananas in the fruit bowl.

We go through bananas quickly in our house so they rarely have a chance to get nice and ripe. I considered the extra bananas a bonus, stuffed them all in the fridge as we ran out the door, and enjoyed a very merry, storm filled, flight delayed, family-filled holiday.

Normally I’d peel and freeze excess bananas but I was out of time and this bunch was barely ripe so as it turned out the fridge was a good holding place. When we got home I peeled and froze them all and then set about digging up a few family favourite recipes.

whole wheat banana flax muffins

For years I have been making a banana muffin recipe from one of the Silver Palate cookbooks. The book was a gift from my mom and when I got my copy I went through hers and transposed all of her recipe notes to mine. This was one of the recipes she had a checkmark beside.

I know this is an excellent recipe because my daughter’s friend “M”, who is notoriously difficult to feed, loves them.

whole wheat banana flax muffins

How to make a healthier muffin:

Sometimes I can’t help but tinker with recipes, even the great ones.  I don’t necessarily tinker to improve, this s a case of tinkering to create something a little different.

To turn these into whole wheat banana flax muffins I added molasses, reduced the refined sugar, added a bit of flax meal, used whole grain flour and reduced the vanilla a little bit to create a healthier version of the muffin.

Whole Wheat Banana Flax Muffin Recipe

Makes 12 muffins

Ingredients:

  • 3 ripe bananas
  • 2/3 cup sugar*
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 1/4 cup grape seed oil
  • ½ cup unsweetened apple sauce
  • 1 cup all-purpose flour (spooned in)
  • 1 cup whole wheat or spelt flour (spooned in)
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 Tbsp. ground flax seed
  • 3 Tbsp. buttermilk or milk
  • 1 Tbsp. vanilla (this is not a typo!)

*Feel free to reduce the sugar to 1/3 cup. (One reader wrote to tell me she forgot the sugar entirely and they were still delicious).

Instructions:

  1. Preheat oven to 325 F.
  2. Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
  3. In a separate bowl whisk flours with baking soda, salt and flax.
  4. Add dry ingredients to banana mixture and mix gently until almost combined.
  5. Stir in buttermilk and vanilla taking care not to overmix.
  6. Spoon into prepared muffin tins.
  7. Bake for 20-25 minutes

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Whole Wheat Molasses Zucchini Muffins

Servings: 16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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whole wheat molasses zucchini muffins

I asked my 14 year old the first week of school, “What would you like me to bake for your lunchbox treats?”

His reply: “You know mom, I’m not really fond of baked goods anymore.”

I felt a tiny ping of hurt inside and then I laughed because how ironic is that? It’s like the lobsterman’s kids hating lobster.

whole wheat molasses zucchini muffins

Is this the challenge of home cooks everywhere? So many baked goods around that all those packaged cookies look iresistible.

I get it. I remember craving those maple sandwich cookies when I was little, and grocery store pound cake always felt like a treat. But homemade was always my favourite. Even at a young age my palate was tuned to the difference between homemade and processed.

It took my son about three days to come around and now he’s back to devouring everything in sight, including these whole wheat molasses zucchini muffins.

They have the greatest texture thanks to the oil (instead of butter) and they’re moist and beautifully spiced. The molasses-honey pairing is brilliant. Great for texture and flavour balance.

Whole Wheat Molasses Zucchini Muffins

Adapted from Pinch of Yum

Makes 16 muffins

Ingredients

  • 1 cup grape seed oil or canola oil
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup honey or maple syrup
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 3 cups grated zucchini
  • 1½ cups whole wheat pastry flour (or regular whole wheat flour)
  • 1½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ tsp. cardamom or nutmeg

Instructions:

  1. Preheat the oven to 350 F.
  2. In a medium bowl whisk the oil with the honey and molasses. Whisk in the eggs and vanilla. Stir in the zucchini.
  3. In a large bowl whisk the two flours, baking soda and baking powder, salt and spices.
  4. Add wet ingredients to dry and stir gently until almost combined.
  5. Spoon into prepared muffin tins and bake for about 20 minutes (until the tops feel done when you touch them lightly.)

 

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6 Scrumptious Blueberry Recipes

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blueberry recipes

I love and lament the arrival of blueberries.

Blueberries are one of my favourite fruits but they appear as summer is winding down and back-to-school is closing in. Still, there’s something thrilling about stuffing my freezer with these blue beauties – so I can savour August all year long.

The blueberries are plentiful along the trails near our home where we often walk. We usually stop to nibble for a bit and even our dog used to “pick” a few once we guided her nose to the fruit on the stem. I lack patience for picking though so the berries we freeze come from local markets.

Wild-grown New Brunswick blueberries are my favourite and although I have seen bags of frozen blueberries in the big grocery stores that are labeled “wild” they just don’t taste the same.

Most of our blueberries go into morning smoothies but there is never a shortage for baking. I’m happy to throw blueberries into just about anything that I bake.

Here is a collection of six of my favourite blueberry recipes from the past couple of years:

blueberry buttermilk cornbread

Blueberry Cornbread – A deliciously moist cornbread dotted with plump blueberries and lightly sweetened with molasses. Perfect with breakfast, for snacking or dessert.

blueberry peach cobbler

Blueberry Peach Cobbler (Pudding Cake) – A warm and comforting cobbler that combines some of the best fruit of summer – blueberries and peaches.

blueberry wheat germ muffins

Blueberry Wheat Germ Muffins – A light textured muffin made with yogurt. Extra healthy and nutty flavoured thanks to the wheat germ.

blueberry muffin recipe

Best Blueberry Muffins – My favourite blueberry muffin recipe that’s ever adaptable. The recipe includes 10 flavour variations, all delicious.

blueberry-flax-gingerbread

Blueberry Flax Gingerbread – This is a great snacking cake made healthier with the addition of ground flaxseed.

blueberry molasses scones

Blueberry Molasses Scones – One of the most beautifully textured scones that I have ever made. A great way to showcase the perfect flavour pairing of blueberries and molasses.

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Low Fat and Healthy Apple Chai Muffins

Servings: 12 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

apple chai muffins

If you’re aiming for healthier muffins — lower in fat and less sweet – this is a recipe you’ll enjoy.

I still have one foot firmly planted in summer but I have to admit that the other foot is dragging itself towards the first week of September and the back-to-school rush. Early mornings, lunch packing and homework. Whether you have kids in school or not, September brings us all back to some sort of routine.

apple chai muffins

Apple Chai Muffins make a great lunchbox treat.

September for me means muffins cooling on the counter, stockpiled for school lunches and after school snacks.

If you’re aiming for healthier muffins — lower in fat and less sweet – this is a recipe you’ll enjoy. Rolled oats give them lots of texture and apple keeps them moist.

Feel free to add a few chocolate chips (about 3/4 cup) if you’d like to turn them into more of a chocolate chai muffin.

apple chai muffins

Apple Chai Muffin Recipe

Makes 12 muffins

Adapted from Simple Balance

Ingredients:

  • 1 ½ cups spelt or whole wheat flour
  • 1 ½ cups old fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp. ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • ½ tsp. cardamom
  • 1/2 cup milk
  • 1 ½ tsp. cider vinegar
  • 1 cup unsweetened applesauce
  • 1 apple, grated with peel on
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  • 1 tsp. vanilla

 

Instructions:

  1. Preheat oven to 400 F and prepare 12 muffin cups.
  2. In a large bowl, combine flour, oats, baking powder, baking soda, salt and spices.
  3. In a medium bowl, combine milk and cider vinegar and let sit for a few minutes. Stir in applesauce, grated apple, molasses, egg and vanilla.
  4. Add wet to dry and mix very gently.
  5. Divide mixture among 12 prepared muffin cups and bake for about 20 minutes.

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Our Best Blueberry Muffin Recipe

Servings: 14 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

blueberry muffin recipe

This may be the only blueberry muffin recipe you will ever need

That’s how good it is. Moist and lightly textured it tastes just like a muffin should. Even better, we’re sharing 10 ways to make it your own.

This basic blueberry muffin recipe lends itself to endless variations — from adding lemon zest and ginger to substituting whole grain flour or reducing the sugar.

The muffins are delicious when made just as the recipe is written but if you like to make blueberry muffins often it’s great to have options to shake it up a bit. Who knows, you might discover a variation that becomes your new family favourite.

Below are 10 suggested variations to make this excellent recipe your own. So go ahead, experiment, and let me know in the comments what other tasty ideas you come up with.

blueberry muffin recipe

10 Tasty Blueberry Muffin Recipe Variations:

  1. Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
  2. Swap out half of the flour with whole wheat pastry flour, regular whole wheat flour or spelt flour.
  3. Reduce the sugar to 2/3 cup (or even 1/2 cup) if you prefer your muffins less sweet.
  4. Sprinkle coarse sugar overtop before baking to give them a pretty sparkle
  5. Add 1/4 to 1/3 cup chopped crystalized ginger to the batter.
  6. Swap melted butter for 2 Tbsp. of the oil to add a little richness to the taste.
  7. Add 2 Tbsp. poppy seeds and the zest of an orange.
  8. Add half raspberries and half blueberries for berry blast muffins.
  9. Substitute 1/4 ground flax seed, oat bran or wheat germ for 1/4 cup of the flour.
  10. Dress them up with a lemon glaze (1/2 cup icing sugar, 1 Tbsp. milk or cream and a few drops of lemon juice)

Molasses Blueberry Muffin Recipe

Makes 14 muffins

Ingredients:

  • 3 cups flour, spooned in
  • 1 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 or grape seed oil
  • 1 tsp. vanilla
  • 2 cups blueberries

Directions:

  1. Preheat oven to 400°F and line muffin tins with papers.
  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. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into coarse globs.
  5. Pour into muffin cups and fill to the top.
  6. Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

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Healthy Kitchen Sink Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 33 minutes

Cooking time: 18 minutes

Take me to the recipe

healthy kitchen sink muffins

Little house. Big trees. 100 km/h wind gusts.

Torrential rain. No power.

It was a bit of a crazy weekend in the Maritimes.

Watching the trees sway and the branches fly was mesmerizing, like watching the flames of a campfire dance. It was otherworldly, beautiful and a little scary.

Helens trees

But then the sun came out on Sunday afternoon. And all of the neighbours strolled onto our leaf and branch-strewn street. The chainsaws came out and the generators were put away. The raking began.

Lots of enormous trees came down in my little neighbourhood but almost without fail all fell into the woods. Only one basement flooded. We were a lucky bunch.

After Saturday night’s picnic supper by candlelight and Sunday morning breakfast made on the floor, cooking at the stove feels like a treat.

espresso machine

This isn’t a celebration recipe it’s just a tasty example of something you can make if you have a working stove.

This is a no-fat muffin, sort of. Of course buttermilk has a little fat in it (albeit very little) and eggs have a bit of fat. But as far as muffins go this recipe is great — no butter and no oil.

These healthy kitchen sink muffins aren’t lacking in flavour though. What with rolled oats, banana, flax, apple sauce, dried cranberries, walnuts and molasses, these muffins are extra flavourful and have great texture.

Feel free to substitute sunflower seeds for the walnuts or chocolate chips for the dried cranberries, or throw them all in together.

healthy kitchen sink muffins

Healthy Kitchen Sink Muffin Recipe

Adapted from The Pioneer Woman

Ingredients:

  • 1 cup whole wheat or spelt flour (spooned in)
  • 1/2 cup flour (spooned in)
  • 1/4 cup ground flaxseed
  • 1 cup rolled oats (not instant)
  • 1/2 cup brown sugar, packed
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup dried cranberries or dried cherries
  • 1 cup buttermilk*
  • 1 egg
  • 1 tsp. vanilla
  • 1 banana, mashed
  • 1/2 cup applesauce
  • 1/4 cup Crosby’s Fancy Molasses

Directions:

  1. Preheat the oven to 350 F. Grease a 12-count muffin pan.
  2. In a large bowl combine flours, ground flax, rolled oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and cranberries. Stir until combined.
  3. In a separate bowl whisk together the buttermilk, egg, vanilla, banana, applesauce and molasses.
  4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.
  5. Divide batter among muffin cups and bake for 16-18 minutes, or until deep golden brown.

*Can use half milk half yogurt or sour your milk with 1 Tbsp. of vinegar

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Double Chocolate Whole Wheat Banana Muffins Recipe

Servings: 14 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

Not too sweet, these muffins have no refined sugar and just 1/3 cup of molasses. That’s it – the bananas take care of the rest.

double chocolate whole wheat banana muffins

Bake double chocolate whole wheat banana muffins on weekend mornings for a sweet start to a leisurely day.

Early morning is a lovely time to bake…

I can hear the birds outside as I work and the morning light is best in our kitchen.
This is how I spent the Monday morning of our lazy long weekend. It was drizzly and suddenly lush with the fleeting sun and heat of last Friday and Saturday. I set aside thoughts of weeding and gathered the mixing bowls to bake Double Chocolate Banana Muffins.

Not too sweet, these muffins have no refined sugar and just 1/3 cup of molasses. That’s it – the bananas take care of the rest.

double chocolate whole wheat banana muffins
There is a lovely poem by Mary Oliver titled “Why I Wake Early.”
It’s in one of her books at my bedside and I think of the poem often during the spring and summer, when the sky lights early and I wake effortlessly at dawn with barely a yawn and a stretch. It’s the most peaceful time to wake, especially on weekends…The kids don’t need to be woken and my husband sleeps just a little longer.

double chocolate whole wheat banana muffins

Why I Wake Early
by Mary Oliver

Hello, sun in my face.
Hello, you who make the morning
and spread it over the fields
and into the faces of the tulips
and the nodding morning glories,
and into the windows of, even, the
miserable and crotchety–

best preacher that ever was,
dear star, that just happens
to be where you are in the universe
to keep us from ever-darkness,
to ease us with warm touching,
to hold us in the great hands of light–
good morning, good morning, good morning.

Watch, now, how I start the day
in happiness, in kindness.

double chocolate whole wheat banana muffins

Double Chocolate Whole Wheat Banana Muffins Recipe

Adapted from Sweet Sugartbean
Makes about 14 muffins

Ingredients:

  • 1 cup whole wheat or spelt flour (spooned in)
  • 1 cup white flour (spooned in)
  • 6 Tbsp. unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 large eggs, room temperature
  • 1 cup milk
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 medium bananas, mashed
  • 2/3 cup oil (olive, grapeseed, canola, coconut…)
  • 1 tsp vanilla
  • ½ cup chopped dark chocolate or dark chocolate chips (optional)

Instructions:

  1. Preheat oven to 375*F.
  2. Line muffin tin with papers, or grease well.
  3. In a large bowl whisk together dry ingredients.  In a separate bowl, beat the eggs until light and frothy.
  4. Whisk in the milk, molasses, mashed banana, oil and vanilla.
  5. Gently stir the wet mixture into the dry, add the chocolate, and continue mixing until just combined.
  6. Scoop the mixture into muffin cups.  Bake for 18 – 20 minutes, until set

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Double Chocolate Rye Muffins and Food Revolution Day

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

double chocolate rye muffins

Since when can double chocolate anything actually be considered a muffin?

I was skeptical but this recipe was recommended to me by a friend of sound food judgement. She’s good at combining the nutritious with the delicious and her recipe radar is always tuned to “healthy”.

We all know that the muffin world is rife with imposters, especially all those cupcakes masquerading as muffins. This is one instance where the reverse is actually the case. They look like rich, dense chocolate cupcakes but as soon as you take a bite you know they’re muffins.

Not too sweet, with an earthy texture from the whole rye flour and studded with dense nuggets of dark chocolate, these muffins let you have your sweet fix, or your chocolate fix, without going over the top.

double chocolate rye muffins

This muffin’s good looks worked against it with my kids. Even though I said chocolate “muffin” their eyes saw a dozen chocolate cupcakes cooling on the counter which set them up for profound disappointment when they each took a bite.

Well, too bad for them.

They can make their own chocolate cupcakes. And they can, they have done it before. Not many kids can though.

Tomorrow I’m teaching 24 grade 8 kids at my son’s school how to cook. It’s my Food Revolution Day project. Chef Jamie Oliver started Food Revolution Day to get kids in the kitchen and to connect them with real food.

On the menu:

Wish me luck!

double chocolate rye muffins

Double Chocolate Rye Muffins Recipe

Adapted from Green Kitchen Stories

Makes 12 large muffins

Ingredients:

  • 1 scant cup rye flour
  • 1 cup white flour
  • 6 Tbsp. cacao powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 3 eggs
  • 1 cup milk or full-fat coconut milk
  • 2/3 cup Crosby’s Fancy Molasses
  • 2/3 cup grape seed or canola oil
  • 100 g dark chocolate, coarsely chopped or ½ cup dark chocolate chips (optional)

Instructions:

  1. Preheat the oven to 400°F and prepare a muffin pan.
  2. In a large bowl whisk together all dry ingredients.
  3. In another bowl beat the eggs until frothy then add the milk, molasses and oil.
  4. Add the wet mixture to the dry mixture, stirring just until incorporated.
  5. Add the chocolate or add half of the chocolate and save the other half to sprinkle on top of the muffins before baking.
  6. Spoon batter into the muffin tins and top with remaining of the dark chocolate (if that’s what you chose to do).
  7. Bake for about 18 minutes.

If you’re looking for more wholesome muffin recipes you might enjoy our Carrot Cake Muffins, or our Banana Oat Muffins

banner-carrot1wholesome banana oat muffins with molasses

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Wholesome banana oat muffins for hungry kids

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

wholesome banana oat muffins with molasses
My son has hit the stage where he’s always hungry. He eats a good supper then before you know it he’s making peanut butter toast. Or I wake in the morning to see that he’s been eating hard boiled eggs as a bedtime snack. He writes grocery lists.

I heard that this sort of thing happens, that teens can plow through your kitchen like a swarm of locusts, leaving the fridge and cupboards half bare and then still say “I’m starving.”

My aunt Ann, the mother of seven boys, used to lock the baking supplies high in a kitchen cupboard, pocket the key and then flee to our house just as the afternoon school bell rang.

She and mom would have a peaceful chat over coffee while some animated version of Lord of the Flies was raging on up the road in her kitchen.

(That exaggeration is only slight.)

banana oat muffins with molasses are wholesome and nutritious

When my son makes his way through the back path and in the door after school these banana oat muffins with molasses are one treat that fills his belly. They’re a nutritious grab-and-go snack that’s wholesome and just sweet enough.

I freeze great bunches of over ripe bananas so I always have some on hand for baking. Just peel them first, and lay them on cookie sheets to freeze before packing them away (otherwise they’ll all stick together).

banana oat muffins with molasses are wholesome and nutritious

Banana Oat Muffins with Molasses Recipe

 Adapted from Our Lady of Second Helpings

Makes 12 muffins (or 18 mini muffins)

Ingredients:

  • ½ cup butter, softened
    1/3 cup sugar
    2 large eggs
    3 ripe bananas, mashed (approximately 1 1/4 cups after mashing)
    1/4 cup Crosby’s Fancy Molasses
    1/2 cup plain yogurt or buttermilk
    1 teaspoon vanilla
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 1/2 cups flour, spooned in (can use half whole grain)
    3/4 cup rolled oats

Instructions:

  1. Preheat oven to 350 F and prepare muffin tins.
  2. In a large bowl beat butter and sugar. Beat in eggs, one at a time.
  3. Add the bananas, molasses, yogurt, and vanilla and mix well.
  4. Sprinkle over the baking soda, salt, cinnamon and nutmeg and mix well.
  5. Add the flour 1/2 a cup at a time, mixing gently until just incorporated. Gently stir in the oats.
  6. Spoon into prepared tins and bake for 20-25 minutes, until set.
  7. Let cool 10 minutes before removing from pan.

A delicious variation: Add 1/2 cup dried cranberries and one tsp. of orange zest to the batter.

banana oat muffins with molasses are wholesome and nutritious

More baking with bananas recipes:

moist and delicious gluten free banana bread recipe, with molasses

Gluten free banana bread

decadent banana bread with nuts

Decadent banana bread

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Easy as pie Gluten-Free Banana Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

Take me to the recipe

banana bread - pinterest

I read someplace that banana bread is one of the most popular recipes in North America. It’s one of those tea bread staples that never went out of fashion and somehow traveled from the bridge table to school lunches without skipping a beat.

There must be a thousand variations of the classic banana bread out there, some with peanut butter others with butterscotch chips, there are chocolate versions. I’m sure they’re all good but my favourite is really just plain old banana bread, with a touch of spice.

banana bread - slice

This is a gluten-free version of a classic banana bread. It has a lovely moist crumb and a subtle spice flavour. The molasses helps make it extra moist and adds a flavour that works beautifully with the banana. Use very ripe banana’s for an intense banana flavour.

gluten free banana bread with molasses

No one would even guess that it’s gluten free.

If your banana’s aren’t ripen enough you can always ripen them in the oven. Here’s how.

This recipe works well as mini muffins too.

Gluten-free Banana Bread with Molasses Recipe

Adapted from Hun…What’s for dinner?

Ingredients:

  • ½ cup butter, melted
  • ¼ cup sugar
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 eggs
  • 3 Tbsp. buttermilk, yogurt or soured milk
  • 1 tsp. vanilla
  • 3 ripe bananas, mashed (about 1-1 1/4 cups)
  • 2 cups gluten-free flour blend*
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg

* Gluten-free flour blend: 4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container. (Recipe from The Allergen-Free Baker’s Handbook)

Instructions:

  1. Grease a large loaf pan or line it with parchment paper. (Or use three mini loaf pans).
  2. In a large bowl combine the melted butter with the sugar and stir well. Add the molasses and then the eggs, one at a time. Stir in the buttermilk, vanilla and then the mashed banana.
  3. In a separate bowl combine the flour blend, baking powder, baking soda, salt and spices.
  4. Add the dry ingredients to the wet ingredients and stir gently, just until combined. Take care not to over mix.
  5. Bake at 350 F for 50-60 minutes.
  6. Let cool in pan 10 minutes before upending on cooling rack.

Nutritional info: Per 1” slice.

  • Calories: 163
  • Fat: 6.3 g
  • Saturated Fat: 3.6 g
  • Cholesterol: 35.6 mg
  • Sodium: 53.2 mg
  • Carbs: 25.5 g
  • 5ugar: 10 g
  • Potassium: 232.8 mg

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Carrot cake muffins and an unbelievable discovery

Carrot cake muffins with molasses cream cheese icing

This has been the week of losing things, or forgetting things I suppose, which isn’t much different. Until you remember where you put your punch card or snow pants or retainer or Blue Tooth charger, all are as good as lost.

It has hit my entire family like the flu.

We have all misplaced everyday things so it has been a week of turning the house upside down in our search, and wondering things like “Do you suppose the dog ate Amelia’s retainer?

Dog

But it has also been the week of waking in the middle of the night remembering that the missing plate is at my sister’s (from the night I ran over with a slice of Linzer torte) and the punch card is in the pouch of the knapsack that got put in the basement.

Yesterday we had the greatest discovery of all… I found Amelia’s missing iPod at the end of the driveway. Lost December 21 it endured a major ice storm, a record-breaking cold snap and two torrential rain storms. We stuck it in a bag of rice for 24 hours to dry it out and voila, it works. Unbelievable.

Carrot cake muffins with molasses cream cheese icing

To celebrate I made a molasses cream cheese frosting for a yummy batch of carrot cake muffins, just to make them more of a treat.

These are light and airy muffins, with three eggs and not much butter. They’re moist but not wet like some carrot muffins can be and they’re not oily or interrupted by nuts.

Carrot cake muffins with molasses cream cheese icing

Carrot Cake muffins with molasses cream cheese icing

Muffins

Make 18 regular-sized muffins

  • 2 cups flour
  • 1 cup whole wheat pastry flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup brown sugar (can reduce to 2/3 cup)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup butter
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 3 eggs
  • 1 tsp. vanilla
  • 1 cup finely shredded carrots
  1. Preheat oven to 350° and prepare muffin pans.
  2. In a small pan melt butter, remove from heat and stir in molasses.
  3. In a medium bowl whisk together the eggs. Whisk in the milk and yogurt then add the butter-molasses mixture along with the vanilla.
  4. In a large bowl combine flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
  5. Carefully add the wet mixture, stirring until just combined. Stir in the grated carrots and mix until incorporated.
  6. Spoon into prepared pans and bake at 350°  F for about 20 minutes.

Let cupcakes cool before icing.

Molasses Cream cheese icing

Molasses cream cheese icing

Up until yesterday I was not a cream cheese icing fan. I had always found it cloyingly sweet I suppose in part because it’s often piled a mile high on cake. But then I discovered this approach…no icing sugar. Sure it doesn’t make as much in a batch, but the silky texture and delightful flavour mean you don’t need a lot to satisfy.

  • 1 – 250 g package of cream cheese, softened
  • 2 Tbsp. butter, softened
  • 3-4 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla

Beat together the butter and cream cheese until smooth. Beat in the molasses and vanilla.

Have you made any great discoveries this year?

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

Bridget signature

 

 

Pumpkin spice muffins with walnuts and molasses

Take me to the recipe

 Pumpkin spice muffins with walnuts and molasses

My kids have Halloween all mapped out. Literally.

They have drawn a map of the route they want to take to ensure they are making the most efficient use of their time and effort. And they have started to lobby for their choice of candy they’d like us to give out this year…already planning for leftovers.

We did our elaborate pumpkin carving last weekend, as part of our family’s Thanksgiving tradition, which means that a very simply carved pumpkin will suffice on Halloween night.

Carved pumpkins

All that’s left to plan are the costumes.

When I was little we had a big tickle trunk full of old dress up clothes to choose from. On Halloween day we’d rummage through it to assemble a costume and away we’d go.

One year I wore the hoop skirt from my mom’s wedding dress and tripped over the front hem the whole evening. Another time my costume included my grandfather’s tall leather Frontiersman boots, which were about five sizes too big. There was the year my dad helped me craft a cardboard box into a present with holes for my arms and a big bow on my head. The year I was a flower (I sewed big petals onto a bonnet) it snowed.

Pumpkin spice muffins with walnuts and molasses

There is nothing like Halloween memories to keep me cooking with pumpkin.

This latest recipe is a delicious adaptation of pumpkin spice muffins with walnuts from Daily Garnish.

They’re beautifully spiced and have a luscious texture thanks to the pumpkin puree. Lots of chopped walnuts and some candied ginger give them more of a grown-up taste and make them more interesting than your run-of-the-mill pumpkin muffin.

Pumpkin spice muffins with walnuts and molasses

Pumpkin spice muffins with walnuts and molasses

Adapted from Daily Garnish

Makes 12 muffins

  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • Pinch of ground cloves
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup cooking oil or melted butter
  • 1 tsp. vanilla
  • 1 cup chopped walnut pieces
  • 1/4 cup candied ginger, minced
  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the dry ingredients (including brown sugar).
  3. In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
  4. Gently fold the wet ingredients into the dry and stir until almost combined.
  5. Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
  6. Gently fold the walnuts and ginger into the batter.
  7. Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).

If you enjoy baking with pumpkin try our Pumpkin spice loaf recipe:

Pumpkin spice bread with molasses and ginger

 

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Bridget signature

Dense & Spicy Ginger Molasses Muffins

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

These ginger molasses muffins are really somewhere in between a muffin and a rich, dense piece of cake. They have a great spicy kick too.

dense and spicy ginger molasses muffins

What’s with the giant muffin phenomenon? I have yet to figure out the appeal of muffins that are the size of softballs. I think of muffins as snack food, something to grab with an apple or to eat alongside a cup of tea. A muffin is not a meal.

If you need a muffin to be a breakfast substitute you’d be better of baking my blueberry wheat germ muffins.

But if you want a plain delicious muffin for a not-too-filling tasty snack, these ginger molasses muffins will do it.

This recipe was given to me by a friend years ago. And although they’re called muffins, they’re really somewhere in between that and a rich, dense piece of cake. They have a nice spicy kick too.

Don’t be alarmed by the texture of the batter. It’s very stiff but don’t worry, your muffins will come out of the oven just fine. I have used blueberries instead of dates (as in the photos here) with delicious results.

But heed this warning: if you use frozen berries your batter will seize up completely, you’ll half panic as you try to spoon it into the pans, and while they’re baking you’ll start to mix up another batch because you’ll be convinced that they’re headed for the compost. They’ll be delicious though (some will just sink a bit in the middle).

Ginger molasses muffins

Ginger Molasses Muffins Recipe

Makes 12 regular-sized muffins

Ingredients:

  • 1 ¼ cups flour
  • 6 Tbsp brown sugar
  • 2 tsp ginger
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter
  • 6 Tbsp Crosby’s Fancy Molasses
  • 1 egg
  • 1 cup chopped dates  or fresh blueberries

Instructions:

  1. In a medium bowl combine flour, ginger, baking powder, baking soda and salt.
  2. In another bowl cream butter and brown sugar.
  3. Add egg and then molasses to butter mixture, mixing well after each addition.
  4. Add dry ingredients to the creamed mixture and mix gently.
  5. Spoon into prepared muffin tins and bake at 350 F for about 20 minutes.

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Healthy Blueberry Wheat Germ Muffins

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

healthy blueberry wheat germ muffins

My sister Mary Jo has been making these blueberry wheat germ muffins for as long as I can remember. They’re a favourite of mine thanks to their lovely light texture and an almost nutty sweetness from the wheat germ. The wheat germ makes these extra healthy too. Just ask Dr. Oz.

Wheat germ is packed with nutrients and unfortunately gets sifted out of regular white and unbleached white flour. Adding it to baked goods, or homemade molasses granola, is an easy way to work this great food into your diet. Of course you can make these blueberry wheat germ muffins even healthier by using stoneground flour. I use whole white flour (sometimes called white whole wheat). Another option is to use half all-purpose flour and half whole wheat or spelt flour in this recipe.

I consider muffins the perfect lunch box snack but my kids don’t always agree. To get them eating these again I made a little modification to the original recipe…I added a touch of molasses and some blueberries. Occasionally I’ll add chocolate chips instead and if they’re a treat for me I’ll add candied ginger.

healthy blueberry wheat germ muffins

Healthy Blueberry Wheat Germ Muffins

  • ½ cup wheat germ
  • 1 ¼ cups flour
  • ½ tsp salt
  • 1 ½ tsp baking soda
  • ½ cup sugar
  • 1 cup of plain yogurt (or flavoured, if that’s what you have on hand)
  • 2 eggs
  • ¼ cup oil
  • 3 Tbsp Crosby’s Fancy Molasses
  • 1 cup blueberries (more if you prefer)

Instructions:

  1. Preheat oven to 350 F and grease 12 regular-sized muffin cups
  2. In a medium bowl combine dry ingredients.
  3. In another bowl combine yogurt, eggs, oil and molasses.
  4. Pour wet mixture over the dry ingredients and mix gently, just until combined.
  5. Stir in blueberries.
  6. Spoon into prepared muffin pans and bake at 350 F for 18-20 minutes.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

 

healthy blueberry wheat germ muffins