Do you know the feeling when you know you are not ready for any new things, news of any kind, be it good or bad? Let me explain what it could be caused by: you do freelance work and you have taken on a new job a few days back, in addition to another one that you have had for some time. At the same time, in the middle of the day you get robbed, and your handbag disappears with credit and other cards, driving license, keys, etc. Then, your parents are coming for a visit in a few days time and your place needs some major cleaning in certain corners. Oh, and your husband is occupied at work for the whole weekend and you have two children to keep happy.

Yet, everyone needs to eat. Instead of trying new recipes that could have potential to result in disaster, I cook and bake things that are tested and approved. Recipes whose ingredients I probably have at home at all times. Like these Banana Molasses Muffins. I think, on 350 out of 365 days per year I’d be able to bake these without leaving the house. Muffins like these have several major advantages: they are whipped up and baked within 30 minutes. A healthy breakfast and snacks are saved for the next day.
Bon Appetit.

1/2 cup rolled oats
6 tablespoons whole almonds (divided)
1/2 cup whole wheat flour
1/2 teaspoon baking soda

1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup raisins

1/2 cup mashed ripe bananas (2 medium bananas)
1 egg
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
4 tablespoons plain yogurt

Yields 8

Preheat oven to 175C/375F. Line or lightly grease muffin tins.
In food processor, grind oats and 3 tablespoons of almonds to a coarse meal. Transfer to mixing bowl and whisk in flour, baking soda, baking powder, and cinnamon. Stir in raisins. 

In another bowl, lightly beat the egg. Add bananas, oil, molasses and yogurt and beat until smooth. Add wet ingredients to dry ingredients and stir until just combined. Fill into prepared muffins tin.
Chop the remaining almonds and sprinkle  on top of the muffin batter.
Bake 20 minutes, or until tops are firm to the touch.


  1. Looks yum Anja! And glad you got your handbag back – what a relief that must be.

    by the way, where can I get molasses in Dubai?

  2. Oh dear, that sounds horrible! Hope you’re ok! These muffins, however, sound absolutely perfect. xx

  3. @ Sandy
    you get molasses in Spinneys in the baking section. Got a yellow label.

  4. This is a great south indian take on cupcakes !! love it !! Horrible about the handbag though !! had that happen to me once ! NOT FUN !! 🙂 hope you have a better week 🙂

  5. Omg those muffins look incredible! 😀

  6. @ Matthew
    The bananas should be very ripe to add to the sweetening and the raisins should do the rest. But otherwise, no added sugar.

  7. I am a addict, and it seems that half of the photos that I click on send me to recipes on your blog! I love your style of cooking/baking and have made several of your quick bread recipes. As usual, these Banana Molasses muffins look fantastic–I love using yogurt in baking and made a simpler whole wheat molasses bread last week. Now I’m just left waiting until my bananas turn ripe to test this latest concoction out. Thanks for your continued creativity and healthy outlook on food!

  8. Yeesh! That sucks about your handbag, that’s happend to me twice. Some people are jerks.
    I know just what you mean about your go-to recipe. I have mine too.
    What a wonderful way to make banana muffins, thanks for the new reicpe. I can’t wait to try them with molasses which I always have on hand.

  9. Anja, these muffins look so delicious! I love your addition of molasses. I bet these taste just lovely. Thanks for sharing! You have a beautiful blog and I’m looking forward to exploring your recipes!

  10. Anja, I made these muffins y’day & it turned out absolutely DELICIOUS! Thanks for the recipe.

  11. Wow, these look great! I’m always looking for a super healthy muffin recipe to snack on before my morning run! I’m making these tomorrow!!

  12. Sorry to hear about your handbag – so unsettling when that happens! I know I keep half of my life in mine.

    These muffins look gorgeous! I’ve been trying to put something similar together but found that the mixture was way too sticky. I was using honey though and in larger quantities than your recipe. I’ll certainly be giving this a go. Thank you!

  13. That looks wonderful. Anytime I could use molasses, I’m game 😀

  14. I made these today for a birthday party I’m attending tomorrow morning for a friend. They ARE as yummy as they sound!!! Thanks!

  15. do i need “blackstrap” molasses for this? the jar i have doesn’t specify whether it is blackstrap, but it is unsulphured….

  16. I use “normal” molasses for it. I once had blackstrap, it’s a different kind that will not have the same results in these muffins.

  17. They just came out of the oven and are delicious. I’m sure the kids will love having them for snack after school.

  18. Steph, I am sure they will like them. These muffins go in my house like hot potatoes.

  19. I veganized these by using a “flax egg” and plain soy yogurt and they turned out excellent.

    Also, I used blackstrap molasses and you can’t taste it – I’ve tried the stuff plain and hate it. Not sure how different light molasses is… but the dark stuff makes these look like chocolate muffins which is a pretty neat trick!

  20. I just made these muffins yesterday and I love them! Such a great recipe – thanks for sharing it!
    I’m looking forward to trying your other recipes!
    (I shared my love for the muffins on my blog today – with links back here for the recipe!)

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