Coconut Flour Molasses Spice Muffins with Golden Raisins ~ Gluten Free Grain Free
Like it? Share it!
Do you ever find yourself with an ingredient that you bought once a while back and never used again? Before we moved into our RV, I would just let those items hide out in the backs of cabinets and linger on top of the refrigerator. Sometimes those ingredients would get lucky and I would need them for a recipe before they expired, sometimes they ended up being tossed out during spring cleaning only having been used once. Our RV is only rated to hold 1483 pounds worth of “stuff”. When I began weighing out the items in my life, I realized just how much stuff I had. I was amazed to find I had around 35 pounds of weight just in flour and another 20 pounds in spices.
Buying our RV also took a tole on my bank account. I was originally going to purge my kitchen of added weight by donating unused ingredients to friends and family who may use them. Then I realized that 1500 pound capacity is only important when we are actually towing the RV. We plan on wintering in Alan’s parents yard and starting our journey in the spring. This means besides taking my mom on a much needed beach vacation next week we will be stationary for long enough for me to use up all of that extra weight in food.
This push to use up ingredients that I don’t normally work with has definitely led me to be more creative in the kitchen. I have been baking up a storm. I am not a fantastic baker and that leads to more failures than successes, but with this much flour to go through I have plenty of room for experimentation. When my experiments come out this fantastic I just have to share them with you all.
These muffins were born out of an excess of coconut flour, from my side by side comparison of 7 top coconut flour brands, and a bottle of molasses that has been begging to get used since I bought it for a barbecue sauce last year sometime. I have been wanting to use that molasses again, but really I had no clue what to make. Alan is not a fan of ginger (or cinnamon) in most baked goods. He is slightly synesthetic in that flavors translate into colors and in this case holidays to him. To Alan, ginger and cinnamon taste like Christmas. Often I will ask him to taste a dish and tell me what is lacking. It is not uncommon for his response to be “It needs more yellow.” Usually I can then list off a few ingredients and he can then say “Yeah that’s what it is missing.” He is almost always right.
The only thing I know that requires molasses is ginger snaps. I did not want to make a giant batch of those because they are one of my favorites and I can not be trusted around sweets. I have no self control. No matter how large of a batch I bake thinking I will freeze some for later, they rarely last past the second day. So ginger snaps were out. I had also unearthed a box of golden raisins my mom had gotten me for my birthday. She printed me a recipe for a madras curry and bought me the ingredients knowing how much I love cooking. She’s a sweetheart.
So I had molasses
and raisins and an overabundance of coconut flour . I knew whatever I made would get tried and then frozen (must have willpower) for our vacation. So I decided on muffins. They freeze well and are easily portable.
I did not know what to expect when I popped these babies into the oven. I mean the batter was rich and decadent with the warm flavors of cinnamon and molasses, but I did not know if the science of the ingredients would work. These came out as the BEST muffins I have ever made! I have been working with coconut flour for many months and I have never had a coconut flour muffin rise with cute little rounded tops like these did. The flavor was out of this world as well. These are so rich that even I only needed to eat one.
These are the kind of muffins you savor and let out little moans between bites for. The combination of molasses and cinnamon studded with the plump juicy raisins is sinful. These are worthy of a close your eyes and let your senses transport you moment. This recipe makes 6 muffins and I really wish I had doubled or tripled it. I will be making these over and over until I run out of molasses and have to stop the madness. If you have that lonely bottle of molasses sitting in your pantry , I urge you to take it out let it play and enjoy the best healthy muffin you may ever eat.
This post is linked to: Gluten Free Fridays
- ½ cup Coconut Secret Coconut Flour
- ¼ cup molasses
- 3 packets stevia ( or 2 tbsp sugar )
- 1 tsp vanilla extract
- 1 tbsp saigon cinnamon
- ¼ tsp kosher salt ( or table salt )
- ¼ tsp homemade corn free baking powder or your favorite brand
- ¼ tsp baking soda
- ¼ cup applesauce
- ⅓ cup greek yogurt
- ¾ cups egg whites
- ⅓ cup golden raisins
- Preheat oven to 350.
- Place raisins in a bowl and cover with hot water. Set aside.
- In a mixing bowl combine the dry ingredients.
- In a separate mixing bowl combine all wet ingredients.
- Slowly add wet to dry and stir until combined.
- Mix in soaked raisins.
- Pour into greased muffin tins. This batch made 6 muffins but can easily be doubled to make 12.
- Bake at 350 for 20 to 23 minutes or until toothpick comes out clean.
- Eat and enjoy!
Thanks for this recipe, it’s exactly what I was looking for (coconut flour, molasses, muffin) but I have a question. 3/4 cups of eggs whites? how many eggs is that? why not use the whole egg? please any response would be very much appreciated! Thanks!
Yissell,
I often use egg whites over whole eggs for a lower calorie count in my baked goods. I don’t have the power to eat just one muffin or even just two muffins at once. 🙂
3/4 cups of egg whites should equal approximately 3 whole eggs according to the conversion chart on my box of All Whites egg whites. You could always crack them over a measuring cup to be sure. I hope this helps and you like the muffins. Let me know how they turn out for you if you do use whole eggs.
Thanks for your quick response 🙂 I have no problems holding myself and eat just 1 muffin! Lucky me 😀 Besides most of this baking goes to my son who really needs the calories and fats from egg yolks. I’ll let you how it turns out! Fingers crossed!
So I wanted to tell you my variation if this cus my little kids loved it (me too) I was searching fora recipe to make a variation with whatever I had on hand.
1c coco flour
2tbs. Tapioca starch
2tbs coconut sugar
1/4 soda and powder
(Had no cinnamon! 🙁 used instead a few dashes of cloves nutmeg and ginger)
3 whole eggs
1/4 c molasses
1/4 whole milk (though I might change to 1/3)
Baked in a loaf pan for 35 mins…….really good!! We called it cake:) thanks for the template
These didn’t set at all for me…??? Used 3 whole eggs rather than the whites and doubled the recipe exactly. They were wet, crumbly, doughy, and strange after 30 minutes. Confused 🙁