Name: Pumpkin Banana Muffins
Yield: 4 servings
Ingredients: 4 cups whole wheat flour; 4 teaspoons baking powder; 4 teaspoons ground cinnamon; 2 teaspoons ground ginger; 2 teaspoons baking soda; 1/2 teaspoon salt; 15 ounces pumpkin, cooked or from a can; 4 large eggs; 1 cup granulated sugar; 1 cup packed brown sugar; 1 cup banana, very ripe,mashed; 3/4 cup vegetable oil

Servings: 4 persons

4 cups whole wheat flour
4 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
15 ounces pumpkin, cooked or from a can
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup banana, very ripe,mashed
3/4 cup vegetable oil

1
Preheat oven to 350u00b0F, grease or line muffin tins with paper liners.
2
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in a medium bowl.
3
Stir so it's well mixed.
4
Combine pumpkin, eggs, granulated sugar, brown sugar, bananas, and oil in a larger mixing bowl; beat until smooth.
5
Gradually beat in flour mixture, beat until just combined.
6
Spoon into prepared pans or tins.
7
Bake for 25 to 30 minutes,until toothpick inserted into the middle of the of a muffin comes out clean.
8
Remove muffins to a wire rack as soon as they come out of the oven.
9
Makes 24 substantial muffins.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Banana Muffins

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