In 2013 Molly began baking muffins. Not just ordinary muffins, but rather high-protein, low-carbohydrate muffins made with locally grown fruits and vegetables, infused coconut oils, and flours from nuts, beans, and seeds. Her small-scale muffin project grew in popularity and she created more varieties and added cookies into the mix. It wasn’t long until Blue Bicycle Bakery became a daily, wholesale bakery, pedaling gluten-free and vegan baked goods to groceries and local cafes in Providence and other Rhode Island locations.

Molly designed her recipes with digestive health in mind, using short-term fermentation techniques to transform natural ingredients into delicious muffins, without the use of grains. It all started with the carrot ginger muffins, which combined fresh ginger root, carrots, eggs, and almond flour along with organic Rhode Island honey for sweetness. Other varieties included “Eat to the Beet” (made with shredded red beets, chopped walnuts, and dark chocolate chips) and “Cranberry Lavender” (delicately flavored with a lavender flower infused coconut oil). For cookies, choices were dark chocolate chip, ginger molasses, or the most delicious of them all- almond flour cookies with raisins, pumpkin seeds, dark chocolate chips, and a fennel infused coconut oil.

Blue Bicycle Bakery closed its oven doors in 2014, but now recipes are available online so that you too can experiment with grain-free baking. Just input your desired batch number and the ingredients will be calculated for you in grams. Note that some recipes require advanced preparation of ingredients and some involve a period of fermentation prior to baking. For such recipes, preparing batters in the evening and baking in the morning works great.

Happy baking!


“Eat to the Beet” muffins