Molasses Muffins.

When I set out to make muffins for breakfast, my original plan was to make them gingerbread. And this plan would have been marvelous, if I had any ginger in the house. But I hadn’t. Or haven’t? Anyway, I didn’t. Thankfully, I did have cocoa powder! And it fit in very well. 
These muffins have a hearty flavor, and a soft texture. They’re not too sweet, so they’re perfect for breakfast or an easy snack.  
Molasses Muffins | gluten-free, egg-free, dairy-free |
Molasses Muffins | gluten-free, egg-free, dairy-free |

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Molasses Muffins

Free of gluten, eggs & dairy.



Preheat oven to 350 and grease a muffin tin or line it with paper liners.

In large bowl, whisk together dry ingredients.

In separate bowl, mix together remaining ingredients, then pour over dry ones.

Mix well until no dry streaks remain.

Pour 1/3 cupfuls of batter into prepared tins and bake for 25 minutes, or until top springs back when lightly pressed, and toothpick comes out clean.

Cool for 10 minutes in pan before removing and consuming.


Makes 12 muffins.

Raias Recipes -

Molasses Muffins | gluten-free, egg-free, dairy-free |