Serves: 6
  • 240g All-purpose flour
  • 90g Molasses
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1.5 tsp Cinnamon
  • 2 Eggs
  • 2 tbsp Canola oil
  • 60g Apple cider 
  • 30g Milk

Crumble Topping:

  • 40g All-purpose flour
  • 30g Molasses
  • 20g Butter
  • 8g Pecan (chopped)



  1. Preheat oven to 180°C.
  2. Place 6 muffin cups in a muffin pan and set aside.
  3. To make the crumble topping, place flour, molasses, and butter in a bowl. Rub and pinch the ingredients together until it forms crumbs. Add chopped pecans and set aside.
  4. In a mixing bowl, add flour, molasses, baking powder, salt and cinnamon and mix until well combined.
  5. Add in your eggs, oil, apple cider vinegar and milk. Whisk until well combined.
  6. Fill in your muffin cups with muffin batter until about ¾ full and sprinkle crumble topping.  
  7. Bake for 15-20 minutes or until a toothpick inserted in the centre comes out clean. Let it cool completely.
  8. Drop a dollop of ABC nut butter on top of each muffin, sprinkle with granola and top with strawberries.