My family LOVES waking up to the smell of freshly baked muffins. I mean, who doesn’t?? I make muffins most weekend mornings, and usually double or triple the batch so that the kids have a healthy and quick breakfast or snack all week long. But, as you know, most muffin recipes call for a ton of sugar and refined flour. NOT the best way to start off the day. I’ve been making a version of this muffin recipe for years, although for some reason this morning I decided to change it up again. These are dairy free, egg free, super healthy, power house muffins!! I can’t believe it, but they also taste amazing! They are moist and delicious…just like the perfect muffin should be!
Sometimes (ok, most times) I get on a kick where I like to challenge myself to make recipes the most nutritious I can, while still maintaining texture and flavor. This can be especially hard when baking. I’ve had a few (ok tons) of muffin disasters that, while super healthy, tasted like cardboard. FAIL! These muffins, I’m happy to report, pass with flying colors on taste and nutrition.
They are loaded with super foods like flax, chia seeds, coconut oil, and Blackstrap Molasses (which is a new one for me). We are all pretty familiar with the benefits of coconut oil at this point…just be sure that you get organic virgin unrefined coconut oil so that you can take advantage of all those benefits. Not sure what I’m talking about? Check out this link that lays it all out.
Flax seeds, like chia seeds, are an excellent source of Omega 3 fatty acids. I always add a few tablespoons of ground flax into everything I make, whether its pancakes or cookies. It’s such an easy way to bump up the nutrition value of any recipe. In these muffins, I used ground flax seed as an egg replacement. 1 tablespoon ground flax mixed with 3 tablespoons water equals 1 egg. This particular recipe called for 2 eggs, so I used 2 tablespoons ground flax mixed with 6 tablespoons water. If you wanted to keep the eggs in, that works too! I have a family member who recently discovered she has an egg allergy, so I’m experimenting 🙂
Blackstrap molasses is a new one for me. I learned about the health benefits of molasses a few months ago and bought a bottle. I kinda forgot about it until this morning and now I’m hooked! I though the flavor would overwhelm the muffins, but I was wrong. I worked beautifully and I can’t wait to try it out as a sugar replacement in some of my other recipes. Apparently, molasses is a great source of minerals, including calcium, magnesium, manganese, copper, potassium and iron. In fact, 1 tablespoon has 20% of your recommended daily intake of BOTH calcium and iron and 17% of potassium. Impressive!
Add in some whole wheat flour, oatmeal, shredded unsweetened coconut, and 2 bananas, and you’ve got a muffin that you can finally feel good about! This recipe makes 12, but I would double it…they go fast!!
- 1½ cup whole wheat flour
- ¼ cup organic sugar
- ¼ cup Blackstrap molasses
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil
- 2 tbs ground flax seed
- 6 tbs water
- ½ cup coconut milk (or any nut milk that you like)
- 1 tsp vanilla
- ½ cup shredded unsweetened coconut
- ½ uncooked oatmeal
- 1 tbs chia seeds
- 2 ripe bananas, mashed
- Preheat oven to 350
- Mix the ground flax and water in a small bowl and let sit for a few minutes.
- In stand mixer (or by hand) combine the flour, sugar, baking powder, baking soda, and salt.
- With the mixer running, add the coconut oil (as a liquid, melt if needed), flax and water mixture, coconut milk, mashed banana, molasses, vanilla, and chia seeds.
- Mix until just combined, then fold in the shredded coconut and oatmeal.
- Spoon batter into prepared muffin tins
- Bake at 350 for 18 to 22 minutes, or until a toothpick inserted into center of muffin comes out clean.
Hope you Enjoy!