About the Recipe
Recipe and Images by: Brianda Younggren, MPH 09/2022
Why we love this recipe:
Grab-and-go items such as quick breads are practical, affordable and can be nutrient dense if done correctly. Here, we use chia seeds and flax meal to boost the omega-3 fatty acids, a natural free radical fighter helping us reduce inflammation. The Greek yogurt provides protein and probiotics, and the oats provide the pre-biotic fibers for the probiotics to digest and ferment - ultimately supporting a healthy gut. Lastly, the pumpkin spice provides the comfort of fall and warm sweaters.
Tip:
If you don't have pumpkin spice, use a mix of Cinnamon, ground ginger, ground all spice or clove and a sprinkling of nutmeg. These muffins/bread freeze extremely well - reduce food waste by taking a handful of muffins out of the freezer every few weeks throughout the fall season.
Ingredients
4 mashed bananas
1 cup pumpkin puree (not pie mix)
2 cups rolled oats
2 cups white or whole wheat flour
1 cup full fat greek yogurt (plain)
1 cup white sugar
1/4 cup oil (vegetable/canola)
3 eggs
2 Tablespoons chia seeds
2 Tablespoons flax meal
2 Tablespoons pumpkin-pie-spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Preparation
Mix the wet ingredients together and set aside.
Mix the dry ingredients together and slowly add the dry ingredients into the wet ingredients.
Spray muffin tins with non-stick spray, or if making bread, spray a 13x9 or several bread pans with nonstick spray.
Designer tip: sprinkle a few rolled oats over the tops of the muffin batter to give a coffee-house "oooh-lala" look!
Bake at 350F until set, approximately 25 to 35 minutes.
Serve with coffee, and a book!