Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- In a blender container add banana, pumpkin puree, applesauce and dates and process until smooth and creamy. Set aside while preparing the dry ingredients.
- In a large bowl combine the quinoa flakes, quick cooking steel cut oats, rolled oats, golden flaxseed meal, pumpkin pie spice, vanilla powder and raisins. Stir to combine.
- Add the contents of the blender to the bowl of dry ingredients and stir until well combined.
- If the muffin batter is too wet add more oats until it is the right consistency. See the video to see how I like the batter to be.
- If making muffins use a 1/2 cup measure cup to measure out the batter into each muffin cup. I like silicone muffin pans but you can also use regular muffin tins with parchment liners.
- If making cookies I use a 2 ounce food scoop, you can also use a 1/3 cup measuring cup. Portion the cookies onto a baking sheet lined with parchment paper or a silpat mat. Using a silicone spatula flatten the cookies so they are a uniform shape.
- Bake muffins for 30 minutes, cookies for 25 minutes.
Notes
These muffins and cookies freeze well. They are wonderful for breakfast or snacks. Take them hiking, biking, in a lunch box. Great for kids and adults alike.
Time Saving Tip: Make your own muffin/cookie mixes. While you have all the ingredients out go ahead and batch prep a couple extra containers of just the dry ingredients. That way you can make muffins or cookies quickly whenever you want!