Pumpkin/Squash Muffins

Serving Size: 12


1 cup whole wheat flour
1 cup rolled oats, Cereals quick oats
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons brown sugar
2 teaspoon baking powder
2 tablespoons flax
2 tablespoons of toasted sunflower seeds
1 cup unsweetened pumpkin puree
1/2 cup milk, OR 1 cup 1% milk
1 teaspoon vanilla extract
1 egg
2 tablespoons canola oil
1/3 cup chocolate chips
1/3 cup raisins


Preheat oven to 400F. In a medium bowl, combine flour, oats, cinnamon, nutmeg, salt, sugar, baking powder and flax. In another bowl mix together pumpkin, cheese, maple syrup, egg and oil. Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips if using. Scoop batter into greased mini-muffin cups and bake for 12-15 minutes [needs longer baking time in my oven].

Note: Variations on this recipe include adding toasted sunflower seeds. My variations include Chocolate Cherry Muffins, and Pineapple Coconut Muffins, results of taking the basic amounts of flour, rolled oats, brown sugar, baking powder, flax seed, sunflower seed, egg, canola oil and vanilla, then adding different fruits, liquids and flavourings to create a completely different muffin that remains low sodium, low sugar, and low cholesterol.

Note: Do not substitute the baking soda for the baking powder, baking soda contains twice the amount of sodium!