Pumpkin Banana Nut Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I started with Moist Oatmeal Pumpkin Muffins, and then adapted to what I have/use at home. I consider this more healthy for *my* family, but we're weird with raw milk and cultured butter, no sugar, etc. Also, I needed more oats for both texture and specific nutritional requirements :) Ingredients:
1 (15 ounce) can pumpkin puree |
1 banana |
1 cup maple syrup |
1/2 cup butter, melted |
1/2 cup milk |
4 eggs |
2 cups flour |
2 tablespoons baking soda |
1 tablespoon cream of tartar |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/4 teaspoon clove |
1/2 teaspoon ground ginger |
1 teaspoon salt |
1 cup sunflower seeds, shelled |
1 cup dates |
2 cups rolled oats |
Directions:
1. Preheat oven to 375°F.
2. Whisk together pumpkin, banana, syrup, butter, milk, eggs, set aside. (I use a food processor).
3. In large mixing bowl, mix together flour, soda, cream of tartar, and spices.
4. In another bowl mix together sunflower seeds, dates, and oatmeal.
5. Pour pumpkin mixture into flour mixture, stir until just combined.
6. Stir in oats mixture.
7. Bake in prepared muffin tins 20-25 minutes.
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