Ingredients
Produce
2 Bananas, very ripe
3/4 cup Pumpkin, canned
Refrigerated
1 Egg
Condiments
1/4 cup Maple syrup
Baking & Spices
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1 tsp Pumpkin spice
1/4 tsp Salt
1 tsp Vanilla
1 3/4 cups Whole wheat flour
Dairy
1/4 cup Butter
1/2 cup Greek yogurt
1/2 cup Milk
Directions
Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. Set aside.
In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla extract, mix well.
In another bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. A few lumps is fine.
Divide the batter between the 12 prepared muffin cups.
Bake muffins at 425 for 5 minutes, then reduce heat to 350 degrees.
Bake at 350 for another 20-22 more minutes, or until a toothpick comes out clean. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.
Remove from oven and remove from the muffin tin as soon as possible Allow to cool completely. Store in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.
*Credit to :https://www.pinterest.com/pin/3237030972130756/