Spiced Molasses Muffins with Flax and Oats

I wanted to experiment with using a generous amount of flaxseed in a muffin, and I also wanted to use up some blackstrap molasses that I found in the cupboard. I added some spices to complement the strong molasses flavour, some oats for fibre and dates as an extra treat, and ta-da! We have a breakfast muffin that packs a punch.

These spiced molasses muffins with flax and oats have a ton of fibre, a good amount of protein and omega-3 fatty acids, as well as iron, calcium, magnesium, vitamin B6 and selenium from the blackstrap molasses.

They’re perfect with a cup of coffee for breakfast.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Spiced Molasses Muffins with Flax and Oats

These muffins have quite a strong flavour that perfectly complements a good cup of coffee.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Snack
Cuisine: American, Global
Keyword: baked
Servings: 12 muffins

Ingredients

  • 1 cup wholewheat flour
  • cup ground flaxseed
  • 1 heaped Tbsp cocoa powder
  • ¾ tsp bicarb (baking soda)
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup oats
  • ½ cup soy milk (or another plant milk)
  • 1 tbsp vinegar
  • ½ cup canola oil
  • ¼ cup blackstrap molasses
  • ½ cup brown sugar
  • cup dates (roughly chopped, optional)

Directions

  • Preheat the oven to 180ºC and grease a muffin tray.
  • Mix the soy milk and vinegar in a medium bowl, and set aside to curdle.
  • In a large bowl, add the flour, ground flaxseed, cocoa powder, bicarb, salt, spices and oats and mix well.
  • Add the canola oil, blackstrap molasses and sugar to the curdled soy milk, and mix to combine.
  • Add the wet mixture to the dry mixture, and mix until combined (don't overmix).
  • Stir in the chopped dates (optional).
  • Spoon the mixture into the prepared muffins tin, filling each cup ti about ¾ full.
  • Bake in the preheated oven for 20 minutes.
  • Remove from the oven and cool on a wire rack before removing the muffins from the tin.

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