Prep 10 mins
Cook 18 mins
Holy healthy muffin, Batman! These muffins are chock full o' the good stuff! Another plus- other flours, nuts, granolas, seeds, and fruits may be substituted as desired. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Suellen Slater of Westboro, Massachusetts.
- 1 cup rolled oats
- 3⁄4 cup sunflower seeds
- 1 cup wheat germ
- 1⁄2 cup soy flour
- 1 cup whole wheat flour
- 1⁄2 cup powdered milk
- 1⁄2 cup sesame seeds, ground
- 1 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 1⁄2 cup oil
- 1 cup molasses
- 1 1⁄2 cups milk
- 2 eggs
- 2 tablespoons nutritional yeast (optional)
- 1⁄2 cup raisins (optional)
- Preheat oven to 375°F.
- Mix together dry ingredients- oats, sunflower seeds, wheat germ, soy flour, flour, milk powder, ground sesame seeds, salt, baking powder.
- Mix together wet ingredients- oil, molasses, milk, eggs.
- Stir the wet and dry ingredients together until just moistened.
- Bake for about 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
I am very pleased by the muffins I got but I think I made too many changes to give stars... So here it goes: I used TOASTED sunflower seeds (toasting brings out their rich nutty flavour), flax seeds instead of sesame seeds, prune paste instead of oil and I did add the raisins and nutritional yeast in step 2. I also added 1/2 cup brown sugar (bad me! next time I'll try to leave this out...) and 1 tbsp cinnamon to the dry ingredients. I made 12 BIG muffins and baked them for 30 minutes, which was a bit too much, 25-27 minutes would probably be enough. My muffins were dense (because of the prune paste, maybe) and moist, just the kind of muffins I love, and the sunflower - molasses - raisin combination is great. Thanks for this healthy tasty recipe, Roosie!
Really good! I made these for tomorrow's breakfast and have already eaten a couple myself. Lots of healthy ingredients work together really well in this muffin with lots of "bits and pieces" in it. They really exceeded my expectations. Tender, not heavy, and the molasses flavor is distinct. I didn't grind the sesame seeds and left out the nutritional yeast, but otherwise made as stated in the recipe. I'll try the yeast next time. Once again, Roosie, you've given me another healthy breakfast that's delicious as well. Thanks for posting!
Like Dorel I subbed flax for the sesame seed but otherwise I followed the recipe except I left out the optional ingredients. I think that the raisins ought to be a definite add-in because these were not very sweet at all. You could definitely taste the molasses. I usually like molasses flavored things but this was overwhelming and, without much sweetness, just so-so. Sorry Roosie. I wanted to love them but they just didn't work out for us very well. Edible, but not something we really enjoyed.