Toddler Bread

Or muffins, preferably mini ones.  Tom loves these.  So did the people at work who tried them.  Feel free to use less sugar (recipe originally had 3/4 cup), or experiment with different purees.  I want to try using the mango I've got in my freezer, or applesauce.  These have got serious fiber, and no fat other than the egg yolks.

1 can (15oz 425ml) pumpkin or squash puree (if you can only find bigger cans, use half for chocolate chip pumpkin muffins, which are SO good)
2 ripe bananas (or a little more)
1 tsp vanilla
2 large eggs (I bet you could use the flax substitute here)
1/2 cup brown or white sugar
1 cup quick rolled oats
2 cups white or wholewheat flour
3/4 cup flax seed meal
3/4 flour
1.5 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 tsp pumpkin pie spice (3/4 tsp cinnamon 1/4 tsp allspice)

Preheat to 350

Grease 2 loaf pans, or mini muffin tins.

Mix puree, bananas, vanilla, and eggs (brown sugar, if using).

Add flour, oats, flax, (white sugar, if using), powder, soda, and spice. 

Bake 45-50 minutes for a loaf, less for muffins.