Molasses Muffins

Molasses Muffins (1)

I probably don’t need to sing the praises of molasses to most vegans – we’re all familiar with this powerhouse of B vitamins and iron. I try to keep molasses on hand – it’s great in smoothies! – but had just a little bit left in a jar that I wanted to use up. Enter this perfect little recipe that only yields a half dozen muffins. It’s exactly right for when you only have a little bit of an ingredient on hand or don’t need to feed a crowd!


For the topping:

  • 1 and 1/2 tablespoons Earth Balance butter
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • Pinch of ground ginger

For the muffins:

  • 1/4 cup molasses
  • 6 tablespoons applesauce
  • 1 tablespoon canola oil
  • 3/4 cup + 2 tablespoons flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/2 cup raisins
  1. To prepare the topping, melt the butter and place in a large bowl. Add the remaining topping ingredients, combining with a fork; set aside.
  2. In a bowl, whisk together the molasses, applesauce, and oil. Set aside.
  3. In a large bowl, combine the flour, baking powder, cinnamon, and ginger. Stir in 1/3 cup of the topping mixture, along with the molasses mixture, and the raisins, stirring just until combined.
  4. Divide the muffins evenly among 6 muffin cups coated with cooking spray. Sprinkle evenly with the remaining topping mixture.
  5. Bake at 350 degrees F for 20 minutes – a wooden pick inserted in the centers should come out clean. Cool on a wire rack, or serve warm.

Molasses Muffins (2)




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