Thursday, November 12, 2009

Healthy Pumpkin Banana-Nut Muffins

I had some ripe bananas and pumpkin leftover from making treats, and didn’t want them to go to waste. Since we’re starting the Biggest Loser contest at work, I wanted to bake something that was tasty and flavorful, but still low in fat and calories. I came across these muffins, and was excited since they’re chock full of healthy goodness, and I tweaked the recipe to make it even healthier. I used a half sugar/Splenda blend, added toasted wheat bran, used unsweetened applesauce, and delicious fruit. They’re a great bang for your buck too- at only 130 calories per muffin, it definitely makes me feel less guilty for eating one of these for breakfast. Although there was no oil or butter, these muffins were plenty moist and flavorful. I brought these into work, and people loved them!





Ingredients:
1-1/2 cups all-purpose flour
2 cups whole wheat flour
2/3 cup old-fashioned oats
1/2 cup toasted wheat germ (I used this)
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 tsp pumpkin pie spice
5 ripe bananas, mashed*
10-oz canned 100% pumpkin*
1 cup unsweetened applesauce
4 eggs, lightly beaten
½ cup Splenda
½ cup sugar
1 cup packed brown sugar
1 cup chopped walnuts, toasted

Directions:
1. Preheat oven to 350 degrees F.
2. Grease or line muffin tins with paper liners.
3. Combine flours, oats, wheat germ, baking powder, spices, baking soda and salt in a medium bowl. Using whisk or spoon, stir until well mixed.
4. Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
5. Gradually beat in flour mixture.
6. Beat just until combined.
7. Spoon into prepared pans or tins (fill cups until just about full).
8. Bake for 25 to 30 minutes (muffins) or 15 minutes (mini-muffins), until toothpick inserted in the middle of the muffin comes out clean.
9. Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

*Note: You can decrease to 3 ripe bananas and increase the pumpkin to 15-oz.




Yield: 24 muffins + 24 mini-muffins

Source: Adapted from Recipe Zaar

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