Alan’s ginger molasses muffins are light and healthy

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light and healthy ginger molasses muffins. A healthy bran muffin enhanced with fresh ginger


I’m a big fan of muffins. True muffins, that is. Muffins that aren’t too cake-like but that have enough sweet to be satisfying.


Ginger molasses muffins, healthy and light.


And I love muffins that are light textured but still manage to be loaded with wholesome ingredients. (You’ll notice these have bran in them. But they’re not heavy as lead.)


Ginger molasses muffins are light and healthy


That’s what makes these ginger molasses muffins so great. They’re wholesome and healthy but not too sweet. Just perfect.

The recipe came from molasses fan Alan Brown. Thanks Alan!


Alan’s Ginger Molasses Muffins

(slightly adapted)

Make 12 regular-sized muffins

  • 1 ½ cups flour
  • ½ cup natural bran (or ground flax or wheat germ)
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. Salt
  • 2 eggs
  • 1/4 cup canola oil
  • ¾ cup milk
  • 1/2 cup Grandma Fancy Molasses
  • 2 Tbsp fresh grated ginger (or 1 ½ tsp dried ginger*)
  1.  Grease a 12 cup muffin pan and set aside.
  2. Preheat oven to 350 F
  3. Combine dry ingredients in a medium size bowl and set aside.
  4. In a separate bowl beat together eggs, oil, milk, molasses and fresh ginger.
  5. Carefully add wet ingredients to dry ingredients and stir gently until just incorporated.
  6. Pour batter into greased muffin cups and fill 2/3 full.
  7. Bake for 20 – 25 minutes and remove when nicely browned.
  8. Loosen edges with a knife and remove from pan when cool.

*If using dried ginger combine it with the flour mixture.

If you’re a big muffin fan too try my sister’s healthy blueberry wheat germ muffins or these rich and dense ginger muffins.

wheat-germ-muffins-2dense and spicy ginger molasses muffins


10 thoughts on “Alan’s ginger molasses muffins are light and healthy

  1. Lise Ranger says:

    Well, I disagree with the other commentaries. Those muffins are unhealthy and much too sweet! 2/3 cup (white sugar) and 1/2 cup fancy molasses for 12 muffins… (!!!) The quantities of sugar and molasses should be revised. I usually enjoy cooking your recipes but this one is not what I would have expected.

  2. Eileen says:

    Hi there,
    I’m new to gluten-free, and just came across some of your recipes…they sound wonderful.
    I was wondering, do you have the nutritional information for Alan’s Ginger Muffins?
    Thanks so much!

    1. Bridget says:

      Hi Eileen,
      I’m sorry to say that I don’t have nutritional info. Someday I hope to get to that step…

  3. I made these over the weekend and blogged about them today! They were so good!

    1. Bridget says:

      Hi Kim, Your version looks great! I love the idea of using coconut oil and the nut milk. I actually make them with nut milk too since my husband can’t have dairy. Thanks for giving them a try.

  4. carol says:

    going to have to make these
    they sound gooood

    1. Bridget says:

      Hi Carol,
      I hope you enjoy them. They’re not too heavy, which is nice.

  5. Francoise says:

    i’ve tried the muffins, O.M.G. this is tres bon!

    1. Bridget says:


  6. Deborah says:

    Looks delicious-going to try recipe-thanks

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