Looking for a healthy, hearty snack to serve your kiddos after school–or to have ready to grab on their way out the door? These Pumpkin Breakfast Muffins are a great solution and your children will love their moist, sweet flavor. Your kids would be shocked to know that these muffins have apples, bananas, zucchini and pumpkin in them. So much goodness and nutrition in these muffins with whole grains like oats and whole wheat. Sprinkle with a little cinnamon and sugar or add some chocolate chips to make them extra kid friendly. Either way, they are the perfect solution to hungry kids in the afternoon!
I used freeze dried zucchini, apples and bananas in this recipe. I love having these items on hand to help make cooking and baking easier. However, you could probably use fresh fruit and just add some extra flour so the batter is the right consistency. You want this batter to be thick enough to spoon into the muffin tin with a spoon, not pourable. If you would like to stock up on freeze dried apples, bananas and zucchini this month, they are all ON SALE through Thrive Life this month. You can order these items at 25% off online or get them even less expensive through a BULK ORDER nearest you. If there isn’t a bulk order happening in your city, send me an email at Shandra@dealstomeals.com and we can get you set up to save (& get free food along the way!).
- 1 15 oz. can pumpkin
- 1/2 cup canola oil can use olive or coconut oil
- 2 eggs
- 1/2 cup real maple syrup or honey
- 1/2 cup milk
- 1/2 cup freeze dried apples or fresh, diced
- 1/2 cup freeze dried bananas or fresh, chopped
- 1/2 cup freeze dried zucchini or fresh, chopped
- 2 tsp. pumpkin spice
- 2 tsp. baking soda
- 2 tsp. vanilla extract
- 1 tsp. salt
- 1 cup whole wheat flour
- 1 cup regular oats
- 3/4-1 cup all purpose flour
- Cinnamon and Sugar
- In a bowl add all of the wet ingredients and mix until smooth. If you are using freeze dried fruit, chop the fruits into smaller pieces and add to the wet ingredients. If you are using fresh fruit, chop and dice them into small pieces (or shred the apples and zucchini) and add to the bowl. Add the dry ingredients leaving the flour until the end. Add as much flour as you need (may vary slightly if you are using fresh fruit) until the batter is soft but thick. This batter should be thick enough you can spoon it into the muffin tins and not pour it.
- Preheat the oven to 350 degrees. Grease 18 muffin tins with non-stick cooking spray. Spoon batter into the tins to about 3/4 full. Sprinkle the tops with some cinnamon and sugar and a few oat pieces.
- Place pans in the oven and bake for 15-18 minutes or until lightly golden brown and firm when touched. Remove from the pan, let cool for 5 minutes and remove from the tins. Serve warm or cold.