Missfit Food · News/Updates · Snack Time!

Muffin Makin’

So, not gonna lie, I meant to make cookies! This recipe was born in my brain, but when I tried to bring it to life, it just didn’t work. No point in getting upset, I scooped my runny batter into muffin tins and VOILA! Lovely little muffins that satisfy the afternoon slump I find myself in most days.

I totally recommend playing around with ingredients and seeing how things turn out…it’s not always pretty, but it gives you a base to work from. For these, I’ll probably add a little more molasses next time, though they were really good as is!

Ginger Molasses Mini Muffins

Yield: 12 mini muffins

1 1/2 Cups Oat Flour

1/2 Cup Almond Flour

1/4 Cup Stevia (or sweetener of choice, though it will alter the taste)

1 tsp. Baking Powder

2 tsp. Ground Ginger

1  Large Egg

1/2 Cup Egg Whites

1/4 Cup Almond Milk (unsweetened)

1/4 Cup + 2 TB Molasses ( Iused molasses preparation with 40% less sugar)


* Combine all dry ingredients in large bowl

* Combine liquids in separate bowl and mix well

* Add liquids to dry ingredients and mix. I found my batter pretty runny, but don’t hesitate!

* Spray muffin tins or line with parchment paper. Fill cups about 1/2-2/3 full.

*Bake at 350 for 15-20 minutes, or until toothpick inserted comes out clean.

This was my final product:


Not too tough, not too mushy, they were just right.


If you try them, please let me know how it goes and any changes you made or would recommend! Have a great Monday!


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