1 cup brown sugar
⅓ cup of plain or vanilla yogurt (heaping)
⅓ cup unsweetened applesauce
¼ cup butter, softened
1 cup pumpkin puree
1 cup finely shredded carrots (about 2 medium carrots) or 1 zucchini (shredded)
2-3 very ripe bananas, smashed (the riper the better)
1 cup quick oats
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp salt
2 tsp baking soda
2½ tsp cinnamon
⅛ tsp nutmeg
Preheat oven to 375 degrees
Cream together: sugar, yogurt, applesauce and butter
Add eggs, pumpkin, carrots, and bananas
Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg
Mix until combined
Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.
Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
Remove from pans and cool on cooling rack.