Banana Pumpkin Oat Muffins
This super hearty muffin recipe is already doubled, so you can toss some in the freezer for an on-the-go breakfast.
whole wheat flour
I used white whole wheat left over from Christmas cookies, but regular whole wheat would add even more depth.
14.5 oz can
About 2 medium
Combine flour, oats, flax, sugar, baking soda, baking powder, salt, and nutmeg and cinnamon to taste. Set aside.
In a very large bowl. beat the eggs lightly. Stir in the milk, oil, vanilla, and maple syrup. Add the mashed banana and pumpkin, and combine thoroughly. Stir in the dry mixture until just combined.
Coat muffin tins with cooking spray, and fill 3/4.
Bake at 400 degrees F for 18-20 minutes.