Serving Size: 12
Dry Ingredients
1 cup whole wheat flour
1 cup rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 to 4 tablespoons brown sugar
2 teaspoon baking powder
2 tablespoons flax seeds
2 tablespoons of toasted sunflower seeds
1/3 cup chocolate chips
1/3 cup raisins
Wet Ingredients
1 cup unsweetened pumpkin or winter squash puree
1/2 cup milk, increase if too dry
1 teaspoon vanilla extract
1 egg
2 tablespoons canola or olive oil
Directions:
Preheat oven to 400F. In a medium bowl, combine flour, oats, cinnamon, nutmeg, salt, sugar, baking powder and seeds. In another bowl mix together pumpkin, milk, egg, and oil. Add wet ingredients to dry ingredients and stir until just combined. Scoop batter into greased muffin tin, or muffin tin lined with paper or silicon muffin cups. Bake about 25 minutes.
Note: Variations on this recipe include adding toasted sunflower seeds. My variations include Chocolate Cherry Muffins, and Pineapple Coconut Muffins, Chocolate Zucchini Muffins, etc. results from taking the basic amounts of flour, rolled oats, brown sugar, baking powder, flax seed, sunflower seed, milk, egg, canola oil and vanilla, then adding different fruits, liquids and flavourings to create a completely different muffin that remains low in sodium, low in sugar, and low in cholesterol.
Note: Do not substitute the baking soda for the baking powder, baking soda contains twice the amount of sodium!