Pumpkin Banana Nut Muffins
"I started with recipe #24617, 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 :)"
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
48 mini muffins
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
- Preheat oven to 375°F.
- Whisk together pumpkin, banana, syrup, butter, milk, eggs, set aside. (I use a food processor).
- In large mixing bowl, mix together flour, soda, cream of tartar, and spices.
- In another bowl mix together sunflower seeds, dates, and oatmeal.
- Pour pumpkin mixture into flour mixture, stir until just combined.
- Stir in oats mixture.
- Bake in prepared muffin tins 20-25 minutes.
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Reviews
-
-3 stars just kidding 1 1 1 NR
RECIPE SUBMITTED BY
StephsTreats
United States
I am a stay at home, homeschooling mom. My 4 (so far) kids love to help me cook, so it doesn't always turn out "perfect" but we do make some original recipes that way! (like my praline cheesecake). My dad trained as a chef under one of Louisiana's Chefs of the Year, and my dad taught me many professional basics, but my real "education" in cooking came from reading tons of how-to and cook books, and then experimenting on my poor husband. He's survived 25 years of my cooking so far, and he's learning not to be so picky!
