These muffins have protein, fiber, fruits & vegetables, vitamins, and the kids never have to know! A healthy breakfast or snack you can really feel good about. They're easy to make, and are egg-free which means you can *eat the batter*- remember how fun that is? We've also included options for making them vegan (and they come out just as well). This recipe is adapted from the Pumpkin Bread recipe found in the Joy of Cooking.
Step 1: Preheat Your Oven to 375 Degrees
Step 2: In Bowl #1: Combine Dry Ingredients
In a medium bowl, combine and whisk until blended:
1 1/2 cups whole wheat flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon baking powder
2/3 cup wheat germ, toasted
4 tbsp whey or soy protein powder
Step 3: In Bowl #2: Combine Milk & Vanilla
Combine in small bowl or cup:
1/3 cup milk or soymilk
1/2 teaspoon vanilla
Step 4: In Bowl #3: Mix the Wet Ingredients
In a large bowl, beat until creamy:
6 tablespoons butter or vegan butter substitute (we like Earth Balance "Buttery Sticks")
Then add and beat, just until blended:
2/3 cup sugar
1/3 cup honey, maple syrup, or molasses
4 ounces applesauce, unsweetened (this is the amount in a snack pack size)
1 cup pumpkin puree
Step 5: Combining Everything
1. Add 1/2 the dry ingredients to the big bowl of wet ingredients, blending just until smooth.
2. Add 1/2 the milk mixture and mix.
3. Add the rest of the dry ingredients and mix.
4. Add the rest of the milk mixture and mix.
5. Blend until smooth and scrape sides of bowl as needed.
Step 6: Into the Tins!
Spoon batter into muffin tins, filling about 2/3 full.
Step 7: Bake at 375 for 15-20 Minutes
Check with a toothpick- if it comes out clean they're done.
Step 8: Eat!!
.. and don't feel guilty if your son eats four in one day!