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On-the-go yummy eats
Hectic mornings, busy schedules and afternoon snack cravings can make it difficult to eat foods that are tasty, healthy and satisfying. Instead of grabbing a bag of packaged cookies or vending machine chips, have a healthy alternative available for you and your family that’s delicious and satisfying.
“Better food options keep energy levels high in-between meals,” said Nancy Siler, vice president of consumer affairs at Wilton. “By planning ahead with healthy snacks or mini meals, you’ll have great choices available, even with a chaotic schedule.”
Make this recipe for Squash and Banana Mini Muffins for a quick and healthy snack that’s delicious whether after school or while at work. For more healthy recipes ideas, baking tips and inspiration, visit www.wilton.com.
Squash and Banana Mini Muffins
1 1/2 cups all-purpose flour
1 cup quick oats (uncooked)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 1/4 cups thawed frozen pureed winter squash
3/4 cup firmly-packed light brown sugar
3/4 cup mashed banana (about 2 medium bananas)
2 tablespoons canola oil
1 cup dried cranberries
Preheat oven to 350°F. Prepare mini muffin pan with vegetable pan spray.
In large bowl, stir together flour, oats, baking soda, salt and pumpkin pie spice.
In medium bowl, whisk together squash, sugar, banana, egg and oil. Make a well in center of flour mixture; whisk in squash mixture until just combined. Stir in cranberries.
Fill cavities 2/3 full with batter. Bake 12-14 minutes or until toothpick inserted into center of muffin comes out clean. Makes about 48 mini muffins
Source: Family Features
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