Wheat Banana or Pumpkin Muffins

Whole Wheat Muffins

So I realize I’ve been a little slow lately on updating — I promise I have good excuses! One of them is that I’m currently writing a “How to Bake” series that will hopefully be released in the next week or two. This is one of the harder posts I’ve written because I’ve been researching my heart out to ensure I am correctly educating you guys; and been thoughtfully forming explanations for the everyday baker. I am so excited to share what I’ve learned, though! So stay tuned!

Another reason is because Cobalt and I are in the process of moving. Which means that nearly all my dishes are already packed up, including the special ones I use for picture taking. Hopefully in the next month or two my blog will come back to life, new and improved (how? you’ll find out!)

So, despite the current limbo I am living, I’ve decided to bring back an older recipe from two years ago when I started my blog. I hope you enjoy these delicious muffins–they’re definitely a staple at my house! :) Please modify them to your hearts content with different fruit purees, mix-ins (chocolate chips, nuts, raisins etc), and sweeteners (honey or molasses would be great!) and tell me about ‘em!

Wheat Banana or Pumpkin Muffins
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Ingredients
  1. 2 cups flour (1 c. white or oatmeal flour* and 1 c. wheat flour)
  2. 1 tsp baking powder
  3. ¼ tsp baking soda
  4. 1 tsp salt
  5. 2 tsp pumpkin spice or cinnamon
  6. ¾ cup brown sugar
  7. ¼ cup canola oil
  8. ½ cup applesauce
  9. ½ – ¾ cup mashed banana or canned pumpkin
  10. 1/3 cup buttermilk or milk or water
  11. 2 eggs, slightly beaten
  12. (optional) 3/4 cup nuts or other mix-ins like chocolate chips, craisins, raisins, etc
Instructions
  1. Preheat oven to 375° F. Spray a large 12-cup muffin pan (spray disposable cups also if you're using those to keep from sticking).
  2. In a small bowl: Mix first five ingredients.
  3. In a large bowl: Mix sugar, eggs and other wet ingredients.
  4. Add dry ingredients (small bowl) to wet ingredients (large bowl), slowly. Mix carefully. Do not over mix! (makes muffins tough instead of fluffy) If you're adding "mix-ins," fold them in when a little flour is still needed to mix.
  5. Spoon ¼ cup of batter into prepared muffin pan. If any batter is leftover distribute amongst the cups.
  6. Bake for 15-20 minutes.
  7. Cool pan on a wire rack for 10 minutes before popping out muffins onto the cooling rack.
  8. Serve with butter, jam, peanut butter, honey, apple butter or whatever you'd like!
Notes
  1. *You can make your own oatmeal flour by blending 11/2 cups oatmeal in a blender. Don't blend it til it's uber powdery, just until the majority of the oatmeal is ground (you want some oatmeal bits to by left behind as a "binding agent" and to add texture). Also, if you're using oatmeal flour, add 2 TBS of bread flour to the dry ingredients to add more structure to the muffin as oatmeal flour tends to be rather "light and fluffy."
Oh My Foodness! http://oh-my-foodness.com/
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