So…our second attempt at baking together was even better than our first! This time, not only did they help me mix the batter, they helped me wash the dishes! Did the kitchen get soaking wet? Yes. Did they use half a bottle of dish detergent? Yes. Did they need a change a clothes afterwards? Yes. But, they loved it and the dishes were done! I gave them a few options for muffins and they chose the Butternut Squash Banana Muffins (you can use pumpkin instead), which were delicious, especially warmed with a dab of coconut butter! Yum!
These muffins are also quite healthy. Each one has 3 grams of fiber, 5 grams of protein and is a good source of vitamin A, magnesium, phosphorus, manganese and selenium, making them a great option for an on the go breakfast! You can also make a double batch and freeze them for a few weeks.
Here’s the recipe, makes about 12:
2 cups whole wheat pastry flour or 1 cup all-purpose flour/1 cup whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 bananas, mashed
1 cup pureed roasted butternut squash or pumpkin (canned is fine)
1/4 cup canola oil
1/2 cup greek yogurt
1 teaspoon vanilla
Preheat oven to 350 degrees. Line muffin tin with paper muffin cups.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda and cinnamon.
In a separate bowl, whisk the bananas, butternut squash, oil, eggs, yogurt and vanilla, until well-blended.
Add banana mixture to flour mixture, gently folding until combined.
Divide mixture evenly among prepared muffin cups.
Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.
(adapted from http://www.alidaskitchen.com/2012/09/pumpkin-banana-muffins.html)