Start by preheating the oven to 350 degrees F and lining a muffin tin with muffin liners.
Next, add all the dry ingredients to a mixing bowl and whisk well. In a separate bowl, add the egg, melted coconut oil, pure maple syrup, almond or cashew milk, molasses, and vanilla. Mix well.
Pour the wet mixture into the dry and whisk until combined.
Pour the batter into the muffin tins filling them ¾ of the way. Bake for 18-20 minutes.
Serve with a side of fresh berries & ½ cup of full-fat, unsweetened Greek yogurt or unsweetened coconut milk yogurt if avoiding dairy.