pumpkin, apple + cranberry mini muffins
nutrient-packed mini muffins that are delicious! full of fall favorites - these are a great on-the-go snack or breakfast!
- 3/4 cup pumpkin puree *not pumpkin pie filling
- 1/2 cup unsweetened applesauce
- 1 each banana, mashed
- 1 each egg
- 1 tsp vanilla extract
- 1 drizzle honey optional
- 1 cup whole wheat flour *GF flour if needed
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup ground flax seed
- 1 cup diced apple 1 medium sweet apple, unpeeled
- 1/2 cup dried cranberries reduced-sugar
Preheat the oven to 350F. Coat a mini muffin tin with cooking spray or insert mini muffin liners.
Using a standing or hand mixer on medium speed, cream together pumpkin, applesauce and banana.
Turn mixer to low speed and add in egg, vanilla and drizzle of honey if desired.
Add in dry ingredients: flour, baking soda, nutmeg, cinnamon, salt and flax seed - and mix on low until fully incorporated.
Mix in apples and cranberries with a spoon or spatula.
Fill muffin cups about 3/4 full - makes ~36 mini muffins
Bake for 10 minutes
Allow muffins to cool. Can keep 1-2 days on counter, a week refrigerated or frozen up to 3 months.