Annie’s Whole Grain Pumpkin Muffins

Here’s a super tasty and healthy muffin recipe using Bob’s Red Mill 10 Grain Hot Cereal and Organic Whole Wheat Flour. This recipe was not tested by Bob’s Red Mill.

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Votes: 9
Rating: 4.44
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Servings 24people
Submitted By Ann Nutt
Here's a super tasty and healthy muffin recipe using Bob's Red Mill 10 Grain Hot Cereal and Organic Whole Wheat Flour. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Cal.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4.44
You:
Rate this recipe!
Servings 24people
Submitted By Ann Nutt
Here's a super tasty and healthy muffin recipe using Bob's Red Mill 10 Grain Hot Cereal and Organic Whole Wheat Flour. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Cal.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Mash bananas in a mixing bowl. Add pumpkin and eggs and mix together with a spoon. Add applesauce and honey and stir together.
  3. Mix all dry ingredients together in separate bowl. Slowly stir dry ingredients into wet ingredients just until moist. Fold in pecans and dried cranberries.
  4. Spray or grease 24 muffin tins. Fill each tin 2/3 full with batter. Bake 15-18 minutes, or until toothpick comes out clean. Place on baking rack to cool. Enjoy!



    Makes 24 muffins.
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