Well with a title like that, of course I had to try these muffins! I know it seems like I make a new muffin recipe every weekend, because I pretty much do. They’re perfect for freezing, and not only do they make good toddler snacks, but they make good mom-on-the go snacks. I have to leave the house by 5:15 three days a week, so there’s not a lot of thinking that can go into what I do at that time of day. This recipe uses a bunch of ingredients most people have on hand, so that’s always a plus. I added a little ground flax seed and cut down the sugar by 1/4 cup (mostly because I used vanilla Greek yogurt, which meant I had that added sugar). The oats in these mean you really feel full longer, which is perfect for busy days!
- 3/4 cup brown sugar
- 1/3 cup of plain or vanilla Greek yogurt (heaping cup)
- 1/3 cup unsweetened applesauce
- 1/4 cup butter, softened
- 3 eggs
- 1 cup pumpkin puree
- 1 cup finely shredded carrots (about 2 medium carrots)
- 2-3 very ripe banana’s, smashed (the riper the better)
- 1 cup quick oats
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons ground flax seed
- 1 tsp salt
- 2 tsp baking soda
- 2½ tsp cinnamon
- ⅛ tsp nutmeg (optional)
- Preheat oven to 375 degrees
- Cream together: sugar, yogurt, applesauce and butter
- Add eggs, pumpkin, carrots, and bananas
- Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, ground flax seed salt, soda, cinnamon and nutmeg
- Mix until combined
- Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.
- Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
- Remove from pans and cool on cooling rack.