By the end they had a little of all the mix ins in their muffins.
Harmony even helped me wash the dishes! It doesn't get much better than that!
I found the original recipe for these fantastic muffins online and it calls for butternut squash. I used canned pumpkin the first time, instead. The second time, I made them with 4 super ripe bananas. Then Sunday, I made it with 2 ripe bananas pureed and 1 HUGE sweet potato, peeled and shredded. Then I cut up the other .5 banana, an apple, and maraschino cherries into small pieces and put them in individual bowls. I also put out some raisins and shredded coconut. *my kids don't like nuts, but those would be good, too...or pineapple, or whatever you have on hand.* I filled the muffin tins about 1/2 way (SUPER important that you pan spray it or use muffin liners) and then let them stick whatever mix ins they wanted on top. When they were done, I poked everything down into the batter and baked them up.
SO GOOD! I left Marc and mine without mix ins (so just banana pureed and sweet potato) and they were delicious, too!
Basically, it's a very versatile recipe. I also decreased the sugar yesterday to 1/2 cup and Marc and I both thought it was PLENTY sweet still. So here is the recipe and nutrition facts for the butternut squash version and the banana version. Enjoy!!!
2 cups whole wheat flour
2 tsp cinnamon (I prefer Saigon Cinnamon for the extra heat)
1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3/4 c. unsweetened applesauce (I replaced oil with applesauce to make it healthier)
3 large eggs
1 tsp pure vanilla extract
3 cups shredded/mashed roasted butternut squash
Preheat oven to 325 degrees.
Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a medium bowl.
In a separate bowl mix sugar, vegetable oil, milk, eggs and vanilla. Combine both mixtures and fold in the roasted butternut squash and optional mix ins. Once the ingredients are incorporated, pour them into 1 9x5x3 inch loaf pan, or 18 muffin cups or 9 jumbo muffin cups.
Bake loaf for 1 hour and 15 minutes. Or bake muffins for about 25 minutes.
Nutrition Facts
User Entered Recipe
9 Servings (9 jumbo muffins)
Amount Per Serving
Calories 195.0 (for a JUMBO muffin!!!)
Total Fat 2.3 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.7 g
Cholesterol 70.8 mg
Sodium 320.3 mg
Potassium 226.4 mg
Total Carbohydrate 40.1 g
Dietary Fiber 5.8 g
Sugars 12.5 g
Protein 6.3 g
Vitamin A 97.8 %
Vitamin B-12 2.8 %
Vitamin B-6 5.5 %
Vitamin C 20.2 %
Vitamin D 2.2 %
Vitamin E 0.9 %
Calcium 5.8 %
Copper 2.5 %
Folate 5.3 %
Iron 4.9 %
Magnesium 5.6 %
Manganese 10.8 %
Niacin 3.4 %
Pantothenic Acid 4.6 %
Phosphorus 5.4 %
Riboflavin 5.9 %
Selenium 7.9 %
Thiamin 4.1 %
Zinc 1.9 %
Substitute 4 bananas for the squash-
Nutrition Facts
User Entered Recipe
9 Servings
Amount Per Serving
Calories 231.8
Total Fat 2.5 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.8 g
Cholesterol 70.8 mg
Sodium 147.2 mg
Potassium 354.4 mg
Total Carbohydrate 49.2 g
Dietary Fiber 5.0 g
Sugars 23.1 g (So much of this is natural sugars- compare to butternut squash version!)
Protein 6.3 g
Vitamin A 3.0 %
Vitamin B-12 2.8 %
Vitamin B-6 21.0 %
Vitamin C 11.5 %
Vitamin D 2.2 %
Vitamin E 3.2 %
Calcium 5.8 %
Copper 8.1 %
Folate 7.4 %
Iron 9.6 %
Magnesium 13.6 %
Manganese 60.7 %
Niacin 10.0 %
Pantothenic Acid 6.1 %
Phosphorus 14.4 %
Riboflavin 11.7 %
Selenium 35.2 %
Thiamin 10.2 %
Zinc 7.1 %
Here are just some extra pictures of my cutie patooties doing what Mommy does...baking!! Harmony decided to make some adorable smiley face "cookies" out of her play doh all by herself and I just HAD to take her picture.
Here is Layla helping Mommy bake a lemon pound cake.
Waiting, waiting, waiting for it to bake.
I really need to make more of an effort to get pictures of them EATING the goodies, huh? They just disappear so fast that I don't really get the time to do that often.
Back to school on Monday!
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