I'm a big fan of muffins ... especially for kids lunches. They're compact, filling and can be full of nutrition if you choose carefully. But no one wants a muffin that tastes like a "healthy" muffin. You know the kind I'm talking about - they taste like someone figured out a way to make the yellow pages into a muffin - when there's no hope of swallowing it without the help of a beverage. So I've been on the hunt for healthy and TASTY muffins and I've hit the jackpot with this one!
I recently had to make 6 dozen of these little gems for a Girl Guide camp where I was the "Camp Cook". A total of 45 girls - all with varying degrees of picky palate - and these were a hit! In fact, the last few remaining muffins were given out as rewards on the last morning. And they're packed with nutrition!
Here's what you need:
2 cups of all-purpose flour
1-1/3 cup whole wheat flour
2/3 cups of rolled oats
2 tbsp pumpkin pie spice
2-3/4 tsp baking soda
1-1/4 tsp baking powder
1 tsp salt
2 cups of pumpkin puree (NOT pumpkin pie filling)
1-1/3 cup brown sugar
1-1/3 cups white sugar
1 cup of canola oil
2/3 cups unsweetened applesauce
1-1/4 tsp vanilla extract
Preheat the oven to 350 degrees and line 24 muffin cups with paper liners.
Combine the flour, oats, pumpkin pie spice, baking soda, baking powder and salt with a whisk and set aside. In a separate bowl, combine pumpkin puree, brown sugar, white sugar, canola oil, applesauce, eggs and vanilla extract. Mix well and then add flour mixture to pumpkin mixture. Mix well.
Pour batter into prepared muffin pans. Top each muffin with a pinch of decorating sugar (this gives the muffins a sweet "crunch" on top). Bake for approximately 30 minutes until the a toothpick inserted in the centre of a muffin comes out clean.
This is a large recipe that makes 24 muffins - wrap each muffin in plastic wrap and freeze for an easy addition to the lunch box.
You can get the printable recipe HERE.