I have been messing with this recipe for over a year and made it so many different ways. By the time I got the picture taken the muffin was squished a bit but it is such a great traveling snack I had to write about it.
I use this recipe to use up anything healthy I have laying around. I have made them with pumpkin, squash, apple butter, marmalade, …. I wanted to share the basic recipe. It started as a cut out from a newspaper but it doesn’t have the author.
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon (or more)
½ tsp nutmeg (optional)
½ tsp salt
¼ oil and ¼ water mixed
½ cup sugar
1 cup fruit or vegetable mush (pumpkin, squash, carrot, apple… whatever)
1 tbsp ground flax seed that has sat in 3 tbsps water for a few minutes
2-3 tsp vanilla
½ cup chocolate chips
Mix first 6 ingredients then add next 5 and mix until blended. Last add chocolate chips. Bake at 350 for 18-20 min or sometimes a bit more depending on how wet the mixture is. Bake until toothpick comes out clean.
This makes a perfect breakfast or snack food. Fiber, protein (in the whole wheat), vegetables. One of these and a piece of fruit does great for breakfast. Low calorie and long lasting.
Just wanted you to know that I have made these for my family 3 x and we LOVE them. I did the first batch with some sweet potatoes that needed to be used up and the next batches I used a pumpkin that was not carved so I cooked and used it in my muffins. Just today my husband called and I told him that I had made them and he was so excited and asking if he could pack some for his lunch tomorrow.. Thanks for your yummy recipes. Looking forward to trying out more.
Yeah! So glad you like them!