Yum Yum Yum! I am excited I had luck with this recipe! Inspired by Shoo Fly Pie, and Shoo Fly Cake that I love so so much! If you don’t know what it is, it is an absolutely delicious Pennsylvania Dutch dessert with a super moist, molasses bottom, and a crumbly sweet top. I grew up in York, PA near Lancaster, PA so I ate quite a bit of Pennsylvania Dutch Foods growing up, some to my dismay (Hogmaw, Sous…), and some to my delight (Chicken Pot Pie, Fastnachts…)
Shoo Fly Cake, though, was always a favorite dessert of mine. When it came to deciding what kind of cake I wanted for my birthday, it was always a struggle to decide if I wanted Shoo Fly Cake or Chocolate Cake with Chocolate Icing. Two different tastes, but both super delicious!
When it comes to certain desserts, it’s hard to decide whether or not you should even try to make them healthier or not. When the original recipe is so good, you sometimes just don’t want to mess with it. I was scared that this recipe would be dry and not have the moist bottom that is needed for it to be true Shoo Fly, because the original recipe called for 1 cup of butter. But I also wanted to make it into a muffin that was healthy enough to eat for the occasional breakfast but could also be served as a dessert, warmed up with a scoop of vanilla ice cream. This recipe fits the bill! And guess what? It has NO butter at all! Try it!
1 1/2 tbsp coconut oil
1/2 c whole wheat pastry flour
1/2 c sugar (I used coconut sugar for the first time and it was perfect for this recipe)
A couple shakes of cinnamon
Melt coconut oil.
Mix in flour, sugar, and cinnamon with fingers until crumbly. Set aside.
1 1/2 c whole wheat pastry flour*
1 1/2 tsp baking powder
1 tsp baking soda
1 tbsp sugar
1/2 c molasses
1 c natural applesauce
2 tbsp melted coconut oil
Mix dry ingredients together.
Mix wet ingredients together.
Stir both together until mixed well.
Dump half of the crumb mixture into the muffin mix. Stir slightly until just incorporated. Make sure not to stir to much.
Spoon Mixture into sprayed muffin tin.
Top muffins with the rest of the crumb mixture.
Bake at 350 for 20-25 minutes.
*If you don’t have whole wheat pastry flour, you can substitute equal parts regular whole wheat flour and white cake flour.