Ah, breakfast—the most important meal of the day, right? If you’re like me, you might find mornings a bit chaotic (coffee spills, anyone?), but that’s where these medley muffins come to the rescue. Packed with healthy ingredients, they’re a burst of sunshine in muffin form; think of them as a delicious, little army of flavor ready to tackle your day.
Steps
- Preheat the oven to 350°F (175°C). Line 18-22 muffin cups with paper liners or lightly grease them.
- In a mixing bowl, combine wheat flour, salt, baking soda, and wheat germ (or flax seed). Set this dry mixture aside.
- In a separate large bowl, cream together the butter, brown sugar, pumpkin puree, milk, applesauce, ripe bananas, pumpkin pie spice, and egg until well blended.
- Gradually add the dry flour mixture to the wet ingredients and mix until just combined. Stir in the oatmeal, dried cranberries, and almonds.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. These muffins can be served fresh or stored in the freezer for later enjoyment.
Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup wheat germ or flaxseed (optional)
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup pumpkin puree
- 1/3 cup milk (or soy milk)
- 1/3 cup applesauce
- 2 ripe bananas
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1 cup oatmeal (quick or old-fashioned)
- 1 cup dried cranberries or raisins
- 1/2 cup almonds or walnuts (a mix of whole and sliced almonds can be used)
FAQ
- Can I substitute the butter in the recipe?
- Yes, you can substitute butter with an equal amount of a non-dairy alternative like coconut oil or margarine, if you prefer.
- Is it possible to make these muffins gluten-free?
- To make the muffins gluten-free, you can replace the wheat flour with a gluten-free flour blend. Just ensure that all other ingredients are certified gluten-free.
- How can I make these muffins even healthier?
- To boost the health factor, you can add an extra 1/4 cup of wheat germ or flaxseed and reduce the wheat flour by the same amount.
- What can I use instead of dried cranberries?
- If you don’t have dried cranberries on hand, raisins or chopped dried apricots are great alternatives.
- Can I freeze these muffins for later?
- Yes, these muffins freeze well. Simply let them cool completely, then store them in an airtight container or a freezer bag before freezing.
Tips
- To make the muffins even healthier, you can replace 1/4 cup of wheat flour with an extra 1/4 cup of wheat germ or flax seed.
- Use a combination of whole and sliced almonds for a variety of textures in your muffins.
- Ensure that your bananas are ripe for a naturally sweeter flavor and better texture in the muffins.
- These muffins freeze well, so consider making a double batch and storing some in the freezer for a quick snack or breakfast option later.
Equipment
- Muffin Tin – If you don’t have one, you’ll need a 12-cup muffin tin to bake the muffins.
- Mixing Bowls – A set of mixing bowls for combining ingredients.
- Electric Mixer – Useful for mixing ingredients like butter and sugar.
- Measuring Cups and Spoons – Essential for accurately measuring ingredients.
- Rubber Spatula – For scraping the sides of bowls and folding ingredients.
- Cooling Rack – To allow the muffins to cool properly after baking.
