This big batch of mini muffins freezes well for easy-to-assemble snacks.
Author: Energize Nutrition
Recipe type: Muffin
Serves: 60 mini muffins
Ingredients
2 cups All-purpose flour
1.5 cups Whole grain whole wheat flour
1 cup Granulated sugar
2 tbsp Baking powder
2 tsp Baking soda
1 tsp Ground cinnamon
1 tsp All spice
1 tsp Salt
2 Bananas mashed
2 Large eggs
1 Can (398 ml) Pumpkin (pure pumpkin not pumpkin pie)
½ cup Chopped pitted dates
½ cup (scant) 1% milk + 2 tsp vinegar
½ cup Butter (melted)
Instructions
Preheat oven to 375 degrees F.
Mix the first 8 ingredients together in a large bowl (flour through to salt).
In a medium-sized bowl, mix together the next 6 ingredients (bananas through to butter).
Combine the wet and dry ingredients together in the large bowls until just mixed, being careful not to over mix the dough (which over-activates the gluten, creating a tough muffin).
Lightly mist mini-muffin tins with vegetable oil spray. Fill each mini-muffin tin three-quarters full with muffin batter. Bake for ~10 minutes or until cooked through. Allow muffins to cool in muffin tins for 2 minutes, then remove muffins onto a cooling rack. Enjoy!
Recipe by Energize Nutrition at https://energizenutrition.ca/pumpkin-banana-snack-muffins/