Inspired by the lovely Ashley’s Whole Wheat Banana Nut Muffins I came up with these babies! I have some cans of pumpkin leftover that I needed some inspiration to cook with. These are perfect for a quick snack or a light breakfast
Whole Wheat Pumpkin & Banana Muffins
1 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin spice
1 beaten egg
1/2 cup almond milk
1/4 c cooking oil
2 teaspoons vanilla
2 ripe bananas
1 cup of pumpkin
1. Spray 12 muffin cups with Pam (I used Baking Pam) and preheat oven to 400 degrees.
2. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture with the back of a large spoon or a measuring cup.
3. In another mixing bowl combine egg, pumpkin, almond milk, oil, and bananas. Add the wet mixture to the dry mixture in the well. Stir or mix just until moistened. Do not worry if the batter has some lumps remaining, just insure all the flour is well mixed.
4. Use a large spoon or small measuring cup to transfer batter into the muffin tins, filling each 2/3 full. Bake in the 400 degree oven 20 minutes, or until golden brown. (It only took 18 minutes to bake in our oven.) Cool in muffin tins on a wire rack for 5 minutes. Remove from muffin tins and serve warm. Makes 12 muffins.
They taste amazing with PB on top
I have another pumpkin recipe coming up this weekend so stay tuned!