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Saturday, September 8, 2012

Muffins, Muffins--Using up bananas and pumpkin


Today we had some overripe bananas and some canned pumpkin my mother sent home with me. We decided to make two kinds of muffins. This would be perfect for anyone having a party or a bake sale. We also used a large carrot and a large zucchini grated up.

Banana Muffins & Pumpkin Muffins
2 cups whole wheat flour
1/2 cup almond meal (if making for bake sale may want to use flour instead due to allergies)
1 cup oatmeal
1 cup flax seed meal
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
dashes of ground cloves
2 eggs
1/2 - 1 cup of canned pumpkin
2-3 overripe bananas mashed or pureed
1 large carrot & 1 large zucchini pureed together
2 Tablespoons olive oil
1 3/4 cups milk (I use non-fat)
1 cup applesauce (unsweetened)
1/2 - 1 cup sliced almonds or chopped nuts (optional)

To make both at once, you will need four mixing bowls. In the two largest ones add half of each of the dry ingredients (1 c flour, 1/4 c almond meal, 1/2 c oatmeal, 1/2 c flax seed meal, 2 t baking powder, 1 t cinnamon, 1/2 t nutmeg, dash or two of ground cloves) and mix. Set both bowls aside. Preheat oven to 400 degrees.

In next two bowls beat an egg in each. Then add the pumpkin to one and the banana to the other. Add half of the carrot-zucchini mixture to each bowl and 1 Tablespoon of oil and 1/2 cup of applesauce to each. I found the pumpkin was a bit dry and needed 1 cup of milk and the banana only needed 3/4 cup of milk. Mix this all together. Then add each bowl to one of the dry ingredient bowls and mix. You can mix in the almonds or nuts if you are using them.

Spray 24 muffin cups with cooking spray (paper liners often stick since there is not much oil in these recipes, so if you want liners use foil ones). Scoop each batter into 12 of them. We made 12 of each.

Bake for 20 to 25 minutes and let cool. Enjoy!!