Muffins and Quick Breads

Whole Wheat Banana – Pumpkin Muffins

After all that effort making pumpkin puree, you had to be expecting this!

Yes, today, I did decide to turn the oven on and the results were so worth the extra heat in the kitchen.

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Whole Wheat Banana-Pumpkin Muffins

1 cup white flour

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats

2/3 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon allspice

1/2 teaspoon salt

 1/3 cup canola oil

2 eggs, lightly beaten

2 very ripe  bananas, well mashed

1/2 cup pumpkin puree

Preheat oven to 350F.   Put paper liners in 12 muffin cups, set pan aside.

Whisk both flours, rolled oats, sugar, baking powder, cinnamon, allspice and salt together in large bowl.  In separate bowl, stir together  bananas, pumpkin, eggs and oil until well combined.   Pour into flour mixture and stir gently until just combined.

Spoon into prepared muffin cups and bake about 25 minutes, until tops look dry and toothpick inserted into centre comes out clean.

Turn onto wire rack to cool.   Makes 1 dozen regular size muffins.

 

 

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