Lots of healthy grains and fruits in these muffins, and relatively low fat, with the only added fat from the eggs. Spicy and moist, very satisfying!
A great muffin to make on the weekend and keep in the freezer for those late mornings. Grab a frozen one and microwave for 30 seconds, get your coffee and go. Or, pack one in your lunch and eat it on your coffee break, it'll be thawed by then.
I've done some other muffins Banana Raspberry Bran Muffins and my favorite, "Add in" Muffins, that would also be great to make on Saturday or Sunday for the coming week.
Makes about 18 muffins
3/4 cup all-purpose flour
1 cup whole wheat flour
1/3 cup rolled oat
1/3 cup oat bran
2 teaspoons baking powder
1 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoon pumpkin pie spice
1 1/2 ripe bananas, mashed
1/2 cup applesauce
1 cup canned pumpkin
2 eggs, lightly beaten
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup chopped walnuts, toasted
Preheat oven to 350 degrees F.
Grease or line muffin tins with paper liners.
Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl. Using whisk or spoon, stir until well mixed.
Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth. Combine the dry and the wet ingredients. Beat just until combined.
Spoon into prepared pans or tins (fill cups until just about full).
Bake for about 25 minutes, until toothpick inserted in the middle of the muffin comes out clean.
Remove muffins from pan and cool on wire rack as soon as they come out of the oven.