Bagged Mixes to Freeze

Wow, time flies! I have had blogging on my list for weeks. I need to get better in this area. Today I would like to share a Pumpkin/Banana Muffin recipe with you. This recipe actually came from a dear friend. Thanks, Cathy, for sharing it with me. My family thinks these muffins are yummy! Recently, the girls and I have started to make bagged mixes to freeze. For example, we bag all the dry ingredients that we can and then freeze them in a freezer bag. We pull the bags out another day as needed and then add the wet ingredients and bake them. This has saved us a lot of time. We have done this for cookie mixes too. Hope you enjoy them!

Pumpkin/Banana Muffins

1 1/4 C. Rolled Oats 1 1/2 C. Oat Flour (I've used spelt four)

1/2 C. Plain Yogurt 1/2 tsp. Cinnamon

1/2 C. Milk 1/2 tsp. Nutmeg

1/2 C. Brown Sugar (Sucanot works) 1/2 tsp. Salt

1/2 C. Oil (sunflower, vegetable, or I've used 2 tsp. Baking Powder

canola oil) 1 tsp. Baking Soda

2 Bananas - large ripe, mashed OR (3/4 C. Pumpkin)

1 Egg, large, lightly beaten

In a bowl mix together rolled oats, yogurt and milk. Let soak 10 minutes. Mix oat flour, salt, spices, baking powder, and baking soda in a bowl. Add brown sugar, mashed banana OR pumpkin, egg, and oil to rolled oats mixture. Mix well. Add the other dry ingredients to the rolled oat mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake approximately 20 minutes.