Sometimes I make muffins. Correction, sometimes I buy browning bananas to make muffins. And then sometimes I make a ton of mini muffins and drop them off on people’s doorsteps. With all this muffin eating, I’m now craving muffins that can’t be found.
Good thing there’s bananas just about ready to mash again…now all I need is another can of pumpkin.
I think eating these muffins in mini size is perfect. I’ll make several pans of these and then maybe one regular 12-muffin pan of the remaining batter. The best part is these are full of some really good stuff for you. Yea!
Oh, and P.S. remember how I have a 2-year-old (barely)? Yah, he’s decided he knows how to climb out of his crib and tonight we tallied about 12 times before he actually stayed in bed. This new trick is not so fun, even if he’s cute (like when he tries to tell knock-knock jokes).
- Dry ingredients:
- 3 1/4 cups whole wheat flour
- 1 cup almond meal
- 2 cups oats (rolled or quick)
- 3 Tbsp gluten
- 2 tsp baking soda
- 3 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/4 cup unsweetened coconut
- Wet Ingredients:
- 2 flax eggs (2 Tbsp flax meal + 6 Tbsp water, let sit several minutes before adding)
- 2 tsp vanilla
- 1 1/2 cup unsweetened applesauce
- 6 ripe bananas
- 15 oz pumpkin puree
- 1/4 cup golden raisins
- Preheat your oven to 350 degrees. Mix dry ingredients together. Add the wet ingredients and mix well. Spray your cupcake pan with cooking spray and spoon in the batter to the top of the muffin cup. Cook for 18-20 minutes for regular sized muffins and 15 minutes for mini muffins. Check with a toothpick inserted in the middle of the muffin, the toothpick should come out with only small crumbles on it. Remove pan from oven when done, removing muffins immediately, and place on cooling rack. Make sure to eat at least one when they are still warm!