Pumpkin Banana Muffins

So, you ever have a folder on your computer...mocking you?

I've had the pics for this recipe for two YEARS!  I thought I lost the recipe and I tried to decipher things from the pictures but I no longer had measurements and such so I gave up on it.  Then, as it taunted me again and just before I deleted it forever, I searched and I found the recipe hidden in some obscure folder.

We'll call these 'Better Late Than Never" Pumpkin Banana Muffins!  :-)

Pumpkin Banana Muffins
Makes 24

Here's what you'll need:

1 1/2 cup all purpose flour
1 1/2 TJ's white whole wheat flour
2 tsp baking soda
2 cups sugar
1 cup brown sugar
2 cups pumpkin (15 oz can)
1 tbsp pumpkin pie spice
1/2 cup unsweetened applesauce
1/2 cup orange juice
2 tbsp chia seeds
1/4 tsp salt
2 medium bananas, mashed

Preheat the oven to 350° F.

Combine the flours, pumpkin pie spice, baking soda, chia seeds and salt in large bowl.

Mash up your bananas and set aside.

Combine sugar, pumpkin, bananas, applesauce and juice in large mixing bowl; beat until blended.

Then add your dry ingredients to your wet ingredients and with an ice cream scoop, scoop the batter into a lined muffin cup until 3/4 full.

Bake for 25 to 30 minutes or until toothpick in center comes out clean. Cool in muffin pans on wire racks for 10 minutes; remove muffins to wire racks to cool completely.

Store muffins in covered container or freeze for an easy thaw the night before for the next morning's breakfast!

Nutritional Information:  Calories  178  Fat 1g  Sodium 130mg  Potassium  174mg  Total Carbs 46g  Fiber 2g  Sugars 31g  Protein 2g  Vitamin A 21%  Vitamin C 6%  Calcium 8%  Iron 6%

Variations:  

Add a scoop of protein powder

Use coconut sugar in place of regular granulated

Experiment with different flours that work with a one to one ratio.

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