Only one tablespoon of blackstrap molasses covers 15% of your daily iron requirement. Woah! Now, taking it directly from the spoon is quite…um…yucky! At least for me…and anybody I know who tried it, ha. It does give baked goods an amazing flavor but just like with cardamon or almond extract, quantity is the key. These Coconut Molasses Muffins taste like Christmas on the Caribbean or at least that is what I imagine Christmas on the Caribbean must taste like. I’ve never been there for Christmas. I wish the Caribbean would move to Canada for Christmas and warm it up a little and…ups…I digress.
So, for cold winter mornings or afternoons or evenings or, you get the point, enjoy these Caribbean Christmas Coconut Molasses Muffins with a piping hot cup of tea or coffee. I cook and bake for the blog in the mornings to be able to photograph the results in the noon or early afternoon sunlight and these were no exception, so they were basically ready around lunch time and did I have lunch? No! I ended up loving them so much I couldn’t stop eating them and lunch was postponed to 4 p.m. Editing the pictures I get an all watery mouth and wish I still had some left for right now that I have to write and think about them *sigh*
Coconut Molasses Muffins
- 1/4 cup coconut oil
- 2 Tbsp blackstrap molasses
- 1/3 cup maple syrup
- 1 egg
- 1/2 cup canned coconut milk
- 1 cup all purpose flour
- 1/4 cup shredded coconut
- 2 tsp baking powder
- 1 Tbsp powdered sugar (optonal)
- Preheat oven to 350 F (180 C).
- Melt coconut oil on very low heat and remove from heat as soon as melted. The oil should be liquid but not warm.
- In a large bowl whisk together coconut oil, molasses, maple syrup, egg and coconut milk until very well combined. MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE!
- In a separate bowl mix flour, shredded coconut and baking powder (preferably with a big whisk to ensure baking powder is well incorporated).
- Add dry ingredient mix to wet ingredient mix and gently stir to combine. Do not over mix. Only until there are no flour lumps left.
- Pour into mini muffin tin or mini silicone molds and bake for 13-18 minutes (depending on size of your muffins). Insert a wooden skewer and once it comes out clean your muffin is ready.
- Take out of the oven and let cool for at least 10 minutes before taking out of muffin molds.
- Serve on a plate and sprinkle powdered sugar through a fine mesh sieve over your muffins for lovely looking decoration.
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