Once upon a time, in (what feels like) a galaxy far, far away, I had two wee babes and one tasty muffin recipe.
Those babes are now 7- and 5-year-old elementary schoolers, and my muffin recipe has grown up, too.
This newer version is a filling grab-and-go treat packed with nutrients and is fun to make with kids.
This recipe is flexible, too. Add nuts or seeds for a little crunch and protein. Add more puree if you want to leave out the bananas or vice versa. Double the recipe to make a huge batch of muffins. They freeze well and make excellent hostess gifts.
What are your ideas? How would you modify this recipe?
Eat well, be well!
- 2 1/2 cups/11 oz./300 grams flour (can be ~1/3 whole wheat or all all-purpose flour)
- 1 cup/3 oz./100 grams oats
- 1/2 cup/3 1/2 oz./100 grams brown sugar
- 1/2 tsp. pumpkin pie spice or cinnamon
- 1 tsp. coarse salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup raisins or dried cranberries
- 2 large eggs
- 2 overripe bananas
- 2 cups/16 oz./450 grams squash or pumpkin purée
- 1/4 cup/2 oz./50 mL oil (canola/vegetable/olive)
- 1/2-3/4 cup milk
- Add dry ingredients to large mixing bowl. Then mix in eggs, bananas, squash/pumpkin, and oil. Finally, add milk until batter is easily stirred but not runny. Spoon into muffin tins. Bake at 375 for ~15 minutes or until done. You’ll know it’s finished when the top of the muffin springs back. Need to bake longer if your finger sinks into the muffin.