Monday was such a cool and cloudy day. The temperature reached a high of 40 degrees so I cranked up the heat and decided it was a good night for baking. Last Friday was a warm beautiful day with temperatures rising to a balmy 77 degrees. It was so warm that I put on my new sleeveless blouse and turned on the car air conditioner as I drove to visit an old friend for a day of girl talk and adventure! Minnesota does tend to have these temperature fluctuations-just wait a day and the temperature will change and be sure to keep your jean jacket and winter jacket next to each other in the front coat closet.

Becky’s Best Oatmeal Molasses Muffins


Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1 cup old fashioned oatmeal
  • 1⅓ cup whole wheat flour
  • 1 cup dark molasses
  • ⅓ cup brown sugar
  • ¾ cup hot water
  • ½ cup nonfat plain yogurt or Greek nonfat plain yogurt
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ cup walnuts
  • ⅔ cup raisins
  1. Dissolve baking soda in hot water. Stir well. Add egg to a mixing bowl and beat well, Add the hot water and soda mixture, molasses, brown sugar and yogurt and beat well with the mixer. Combine the oats, whole wheat flour and spices in a separate bowl and then stir together well with a spoon. Add the dry ingredients to the liquid ingredients and mix in until combined. Oil a muffin pan or spay well with a non-stick spray. Add the batter to muffin pan and bake in a preheated 350 degrees F. for 22 minutes. Cool off muffins and remove from the muffin pan.
1 muffin counts as 2 carbohydrate choices. You may also replace the ⅓ cup brown sugar with 14 packets of Stevia to lower the carbohydrate and calorie content of the recipe further.

This food blog is not intended to provided medical advice. Consult your personal medical provider for your individual health and medical advice.
Nutrition Information
Serving size: 1 muffin Calories: 156 Fat: 4.7 g Trans fat: 0 g Carbohydrates: 27 g Sodium: 15 mg Fiber: 3 grams Protein: 5 g Cholesterol: 16 mg


As I paged through the copy of my of a cookbook that I purchased many years ago, I came across a recipe for gingerbread. I decided that I would like to do a recipe rehab and turn this gingerbread into a higher fiber and healthier version.  Since we enjoy muffins, I decided to make muffins since they are so good for a breakfast on the go, snack or great to pack into a brown bag lunch. I just freeze any extra and take them individually out of the freezer and reheat in the microwave as needed. My original recipe called for 2 1/2 cups of all purpose flour and I swapped this out and used 1 cup of old fashioned oatmeal and 1 1/3 cup of whole wheat flour. In place of 1/2 cup of margarine, I used 1/2 cup on nonfat plain yogurt. Greek yogurt could also be used in the recipe.  I also omitted the 1/2 tsp of salt in the recipe and added two additional ingredients, chopped walnuts and raisins for some extra flavor, fiber and nutritional value.

Moist Delicious Oatmeal Molasses Muffins




Oatmeal is so versitile and can replace part of your flour in your recipes. If desired, blend the oatmeal in your blender or food processor to make oat flour. So many people are on the gluten free or Paleo diets, so they can use the oat flour in place of gluten containing flour. You can purchase the certified gluten free oats to ensure the oats  were not processed with any gluten containing ingredients. If you are on a dairy free or Paleo  diet, you can substitute the almond or soy yogurt, plain or vanilla flavor or unsweetened applesauce in place of the regular yogurt in the recipe.

Yogurt is such a good source of probiotics, protein and calcium and a great resource in my recipes. I use it in place of cool whip in many of my recipes, including fruit salads. The molasses and raisins in this recipe provide an excellent source of iron. Molasses is also a good source of magnesium and copper. My husband loves to add molasses, honey, walnuts and raisins to his oatmeal. He will also pour in some half and half just to be a little decadent!

Walnuts have s anti-inflammatory properties and are a good source of omega 3 fatty acids, magnesium, protein and fiber. They add a crunchy texture to muffins, quick breads, hot cereals and salads. Two tablespoons of walnuts or other nuts are a great afternoon pick me up snack

This recipe is heart healthy and diabetes friendly as well. These muffins also make tasty after school snacks for your children and teenagers. Serve the warm muffins with a glass of cold milk for a tasty , filling and healthy treat. Bon appetit!