Prep 15 mins
Cook 25 mins
Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!
- 1 1⁄2 cups all-purpose flour
- 2 cups whole wheat flour
- 2⁄3 cup rolled oats
- 1⁄2 cup oat bran
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 4 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 3 ripe bananas, mashed
- 1 cup applesauce
- 15 ounces canned pumpkin
- 4 eggs, lightly beaten
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup chopped walnuts, toasted
- Preheat oven to 350 degrees F.
- Grease or line muffin tins with paper liners.
- Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
- Using whisk or spoon, stir until well mixed.
- Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
- Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
- Spoon into prepared pans or tins (fill cups until just about full).
- Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
- Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
These muffins are delightfully spicy. I made a couple of changes. I used buckwehat flour instead of flour, fiberex (apple fiber) instead of oat bran, honey instead of sugar. I also added about a tablespoon of oil because it's easier to get the honey out of the measuring cup that way. They taste a bit like soda, so I think I will reduce the amount of baking powder or baking soda next time.
I've made these twice now - they are a big hit with my boys and I. Today, I made these adjustments: spelt flour in place of whole wheat flour; 4 1/2 tsp stevia powder in place of white sugar; 3/4 cup brown sugar; 1/8 tsp. each cloves and allspice in place of pumpkin pie spice; finely chopped pecans in place of walnuts; added in 1 cup of butterscotch chips.
Weight Watchers: 4 Points Plus each, or two for 7 points plus - great breakfast!
This is a wonderful recipe... I bake muffins every Sunday and put them in the freezer so that every day I can pull one out to put in my kid's lunch boxes. These have not been put in the freezer, yet. We are too busy EATING them. Super yummy. The only changes I made are; wheat germ instead- added 1 1/2 cups applesauce, 2 1/2 cups freshly pureed pumpkin, and I added 4 TB of orange zest/juice. Oh! And 1 cup chocolate chips... for my kids!! Soooo yummy, we will make these again and again.