Maple Molasses Blueberry Oatmeal Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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If you like old fashioned porridge you’ll love these muffins.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. And they’re refined sugar-free — sweetened only with molasses and maple syrup.

While I enjoy them at breakfast, or mid-morning, my son has been eating them as an afternoon snack. They’re a good stand in for dessert too if you’re in the mood for something that isn’t too sweet.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Molasses and maple syrup are a great pairing in recipes. Using half molasses means that you’ll need to use less maple syrup, saving some money, and the maple-molasses blend tastes more like a dark, late season maple syrup, the grade that’s much more flavourful.

The recipe is inspired by a recipe in the terrific cookbook, Real Sweet by Shauna Server.

 

Maple Molasses Blueberry Oatmeal Muffins Recipe

Makes 1 dozen muffins

Ingredients:

  • ¾ cup milk
  • ½ cup plain yogurt
  • ¼ cup pure maple syrup
  • ¼ cup Crosby’s Fancy Molasses
  • 5 Tbsp. grape seed oil (or canola)
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 1 ½ cups rolled oats (not instant)
  • 1 cup + 2 Tbsp. whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 tsp. salt
  • ½ tsp. powdered ginger
  • ¾ cups blueberries (frozen or fresh)

Instructions:

  1. Preheat the oven to 425 F and prepare muffin pan (grease muffin cups or line with papers).
  2. In a medium bowl whisk together the wet ingredients.
  3. In a large bowl whisk the dry ingredients. Add the blueberries and stir to coat.
  4. Make a well in the dry ingredients and pour over the wet mixture. Stir gently until almost combined.
  5. Spoon into prepared pan and sprinkle over a few rolled oats.
  6. Place in oven and immediately reduce the oven temperature to 400 F.
  7. Bake for 15-20 min

Nutritional info: Per muffin:

Calories: 196.6, Fat: 7.4 g, Saturated Fat: .9 g, Cholesterol: 16.3 mg, Sodium: 180 mg, Carbs: 28.2, Sugar: 9.3 g, Protein: 4.6 g, Fibre 2.6 g, Potassium: 229.7 mg, Calcium: 65.2 mg

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Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Healthy Kitchen Sink Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 33 minutes

Cooking time: 18 minutes

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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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Whole Wheat Applesauce Snack Cake

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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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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Molasses Biscuits Recipe – sweet and buttery

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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These molasses biscuits are sweet and buttery with a nice little crunch from the sunflower seeds. Serve them with soup or stew or nibble them with butter and jam at breakfast.

Sweet molasses scones sprinkled with crunchy sunflower seeds.

I love bakeries and cafes that display all of their goodies in baskets at the front counter.  It makes everything look more delicious and paralyzes my kids with indecision.

It’s a time for learning life lessons: I remind them that there are many kinds of hard choices in life and a choice means one, not two, even if you brought your own money.

 

Sweet molasses scones recipe sprinkled with crunchy sunflower seeds.

Stacking your own baked goods in a basket at the kitchen table is different though. You need only finish your soup to get a second. Or you need only have emptied your lunch bag to have a scone with butter and jam as an afterschool snack.

These are the kind of scones that go well with supper, alongside scrambled eggs and baked beans at breakfast or smeared with butter and jam in the afternoon. You could even make cheese sandwiches with them.

Don’t dismiss this molasses scones recipe because they have a wholesome earthy look. They’re sweet and buttery with a nice little crunch from the sunflower seeds.

Molasses Biscuits Recipe

Adapted from 150 Essential Whole Grain Recipes by the Canadian Living test kitchen

Makes 18 scones

  • 1 ¾ cups flour
  • 1 cup whole wheat flour
  • ½ cup toasted sunflower seeds, plus more for sprinkling
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • 1 cup buttermilk or soured milk
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  1. In a large bowl whisk flour, baking powder, baking soda, sunflower seeds and salt.
  2. Cut in butter until it resembles coarse crumbs. (This can all be done by pulsing mixture in a food processor, carefully)
  3. In another bowl whisk together buttermilk, molasses and egg.
  4. Pour milk mixture into flour mixture and stir just enough to combine.
  5. Gather dough into a ball and on a lightly floured surface knead gently just until it comes together in a soft dough (4-5 times)
  6. Gently pat into a 7`by 10`rectangle and transfer to a parchment lined baking sheet.
  7. Score into nine squares. Score the squares on the diagonal to form triangles.
  8. Sprinkle with 2-3 Tbsp of sunflower seeds and gently press them in.
  9. Bake at 400 F for 20-25 minutes until golden and the centre no longer feels soft.
  10. Cool a few minutes before cutting.

If you’re looking for more molasses quick breads try whole wheat molasses quick bread or sweet molasses quick bread.

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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. 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.

 

Sweet molasses scones and wholesome and buttery