Actually this can be made with pumpkin, squash, sweet potatoes, bananas…whatever you like/have on hand.

I  have made these muffins so many times that I can *almost* make them up without checking the recipe. They are awesome. Most people who’ve visited with us since Theo was a baby have had a chance to try them. They are great for those children with milk sensitivities as well.




2 cups flour
1/2 cup oats
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup canola oil
1 cup sugar
4 eggs
1 tsp vanilla extract
2 cups pumpkin (or substitute)

Heat oven to 350 degrees F
Makes apprx 24 muffins

Combine dry ingredients

In 2nd larger bowl, blend all wet ingredients and sugar

Add the dry to the wet in thirds

Stir as little as possible to blend…it will still be a little lumpy

Pour/scoop into prepared muffin tins or loaf pan

Cook for approximately 20 minutes


‘real food’ subtitutions

omit canola oil, substitute with 1 stick melted butter

omit sugar, substitute with 3/4 cup honey or syrup