healthy oatmeal molasses muffins
I’m staying warm by spending lots of time in the kitchen. Yesterday I think I may have cleaned/cooked/baked in the kitchen the entire day, but it was worth the extra effort. We got a little carried away and were cooking and baking up a storm (more to come!). When I told Nick I was thinking about baking something with chocolate, he responds with, “how about muffins? Maybe with oatmeal, molasses, and honey?” …Well, ok then! That sounded amazing. I’ve been craving pastries like no other (I’m convinced winter causes major carb cravings), so it would be great to have a homemade alternative. During the week, I always grab breakfast on my way out the door…so we could certainly use a healthy option.
I consider these muffins fairly healthy because they have whole wheat flour, molasses, yogurt, and oatmeal. Plus, they are low in sugar with only honey as a sweetener and just a bit of granulated sugar on top (which you could certainly omit if you’d like to reduce the sugar content further). I love molasses but I’ve never used it in muffins before! These oatmeal molasses muffins were the healthy solution to a tasty breakfast on the go all week long!
Full disclosure: in an effort to make them look extra pretty, I cut 5 inch squares of parchment paper to use as muffin liners. After a couple (the bottom left above), we got a little frustrated that we couldn’t prevent muffin batter from going into the folds and were worried we’d be digging out muffins when they were done…so I switched to traditional muffin liners. I guess sometimes practicality wins. ;)
Here’s the recipe, if you’re interested…
Oatmeal and Molasses Muffins
(makes about 18 muffins; adapted from make it homemade)
Ingredients
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups buttermilk
- 2 eggs
- 1/2 cup molasses
- 1/4 cup honey
- 1/2 cup plain yogurt
- 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. fine sea salt
- 1 tsp. cinnamon
- 1/2 cup raisins
- 2 Tbs. granulated sugar
- 1/2 tsp. cinnamon
Directions:
1. In a small bowl, combine the oats and buttermilk. Stir to combine and then set aside.
2. In a mixer or large bowl, combine the 2 eggs, molasses, honey, and yogurt. Mix well.
3. Add the flour, baking soda, baking powder, cinnamon, and salt. Mix until well-combined. Add raisins last.
4. Preheat the oven to 400 degrees and fill greased paper-lined muffin cups three quarters full.
5. Combine the sugar and cinnamon in a small bowl. Sprinkle the muffins with the cinnamon sugar (with as much or as little as you’d like…you may not use it all).
6. Bake at 400 degrees for 16-18 minutes or until a toothpick comes out of the center clean.
Hope you enjoy!
