This is one of my very first recipes and I hold it near to my heart. As I have mentioned in the past, I am a big breakfast eater, and a big lover of breads. I needed to substitute what I had been eating in my previous life with a healthy and nutritious alternative. I began looking at many different recipes for muffins and slowly but surely transformed the unhealthy into the healthy. I am certain there are a few of you out there who have the same carb cravings as I. These muffins can be eaten without guilt and without any of the common side effects that may go along with eating the less nutritious counterparts. The addition of blackstrap molasses makes this muffin extremely iron-rich. Just 2 teaspoons of blackstrap molasses offers 13% of your daily recommended value for iron and will significantly increase your energy. If you feel like your energy level is waning on a daily basis, you may be low in iron. Try this recipe and let me know the results.
Blackstrap Molasses and Berry Muffins
2 cups sprouted spelt flour
1 tsp aluminum free baking powder
1 tsp baking soda
1 TBSP ground flaxseed
1/2 cup coconut oil – melted
1/4 cup pure maple syrup
1/4 cup blackstrap molasses
1 cup almond milk
1 tsp vanilla extract
1 tsp lemon extract
1 cup fruit (fresh or frozen) chopped
Preheat oven to 350. Spray a muffin tin with cooking spray or line with paper liners. Whisk together all dry ingredients. Add the remaining ingredients except the fruit and stir until well incorporated. Gently fold in the fruit and combine until well incorporated. If the batter seems a bit stiff, add a small amount of almond milk. Bake for 25 minutes or until toothpick inserted comes out clean.