Spiced Molasses Muffins with Flax and Oats — Recipes — Plantiful Coach

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.

Ingredients

• 1 cup wholewheat flour
• ⅓ 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
• ⅓ 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.

Originally published at https://plantifulcoach.com on January 16, 2021.