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Ingredients
| pumpkin puree: 1 15oz can |
| bananas: 1 |
| maple syrup: 1 cup |
| salted butter: 1/2 cup (melted) |
| 2% milk: 1/2 cup |
| eggs: 4 |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 Tbl |
| cream of tartar: 1 Tbl |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1 tsp |
| whole cloves: 1/4 tsp |
| ground ginger: 1/2 tsp |
| salt: 1 tsp |
| dried sunflower seeds: 1 cup (shelled) |
| dates - deglet noor (chopped): 1 cup |
| rolled oats: 2 cups |
Pumpkin Banana Nut Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
48 serving(s)
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- 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.