These muffins are light, fluffy, and a perfect breakfast for the Fall. Enjoy the pumpkin banana flavors combined with cinnamon. Your whole family will request them all day!
Ingredients
1large ripe bananamashed
1/2cuppumpkin puree
1/2cupapplesauce
1/2cuphoney or pure maple syrup
1/2cupolive oil
1/4cupmilk of your choiceI have used coconut milk and vanilla almond milk
1egg
1tspvanilla
2and 1/2 cups whole wheat flourI use Bob's Red Mill whole wheat pastry flour
1Tbsbaking powder
1Tbschia seeds
1Tbsflaxseed meal
1tspcinnamon
1/2tspground nutmeg
1/4tspsalt
Instructions
Preheat the oven to 350 degrees (lower elevation) or 375 degrees (higher elevation).
In a large bowl, whisk together the banana, pumpkin puree, applesauce, honey/maple syrup, olive oil, milk, vanilla, and egg.
In a separate bowl, combine all remaining dry ingredients together.
Add the dry ingredients to the wet ingredients and stir to combine.
Fill greased muffin pan with about 1/4 to 1/3 cup of batter. Bake for 16-18 minutes or until the tops have slightly browned. The inside will be moist you should be able to insert a toothpick and it come out clean.