I know this combo sound pretty weird, but in fact it tasted great. I wanted to make pumpkin muffins but then I had an over ripe pear and over ripe banana, so I decided to throw those in too!
This recipe is based off a recipe I saw atwww.allrecipes.com
1 1/3 cups all purpose flour
3/4 cup oat flour (I used whole grain oats processed in my magic bullet and pulsed to resemble flour)
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup canned pumpkin
1/2 cup fat free milk
1 ripe banana
1 ripe pear
2 TB. canola oil
1/4 cup orange juice
1/4 cup ground flax seed
Mix everything in a mixing bowl. I LOVE giant muffins and if you don’t have a 6 muffin giant muffin pan, ask for one for Christmas!
Each Jumbo Muffin is 315 calories 9 grams of fat and 5 grams of fiber
You can of course make these into 12 muffins in a regular muffin too.
And shmeared with Smart Balance Spread!
Bake at 350 for about 20-25 minutes for the Jumbo sized muffins or until a toothpick comes out clean. I would guess about 12 minutes for the regular sized muffins.
I almost always sprinkle a teaspoon of brown sugar on top before baking so it has a nice sweet and crunchy top.
Don’t forget Biggest Loser is on tonight!! I can’t wait to see what happens!