Powerhouse Pumpkin Muffins/Bread
Recipe and Images by: Brianda Younggren, MPH 09/2022
4 mashed bananas
1 cup pumpkin puree (not pie mix)
2 cups rolled oats
2 cups white or whole wheat flour
1 cup full fat greek yogurt (plain)
1 cup white sugar
1/4 cup oil (vegetable/canola)
2 Tablespoons chia seeds
2 Tablespoons flax meal
2 Tablespoons pumpkin-pie-spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Mix the wet ingredients together and set aside.
Mix the dry ingredients together and slowly add the dry ingredients into the wet ingredients.
Spray muffin tins with non-stick spray, or if making bread, spray a 13x9 or several bread pans with nonstick spray.
Designer tip: sprinkle a few rolled oats over the tops of the muffin batter to give a coffee-house "oooh-lala" look!
Bake at 350F until set, approximately 25 to 35 minutes.
Serve with coffee, and a book!
Why we love this recipe:
Grab-and-go items such as quick breads are practical, affordable and can be nutrient dense if done correctly. Here, we use chia seeds and flax meal to boost the omega-3 fatty acids, a natural free radical fighter helping us reduce inflammation. The Greek yogurt provides protein and probiotics, and the oats provide the pre-biotic fibers for the probiotics to digest and ferment - ultimately supporting a healthy gut. Lastly, the pumpkin spice provides the comfort of fall and warm sweaters.
If you don't have pumpkin spice, use a mix of Cinnamon, ground ginger, ground all spice or clove and a sprinkling of nutmeg. These muffins/bread freeze extremely well - reduce food waste by taking a handful of muffins out of the freezer every few weeks throughout the fall season.