Banana-Pumpkin Muffins

• Total time: 35 min
• Cook time: 25 min
• Prep time: 10 min

• 1½ cups whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 tsp pumpkin pie spice
• 2 whole bananas
• 1 cup canned pure pumpkin
• ¾ cup brown sugar
• ¼ cup unsweetened applesauce
• ¼ cup nondairy milk

Preheat oven to 350 F. Grease muffin tin or spray paper liners to prevent sticking and set aside. In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together, adding more pumpkin pie spice if desired. Then whisk in sugar and set aside. Transfer bananas to a blender or food processor. Spotted and browning bananas are best. Whiz until bananas are practically a goop. Measure, adding applesauce (or more pumpkin) until it equals 2 cups. I used 2 small bananas and had to add 1/4 cup applesauce. Stir to combine and add to flour mixture, along with 1 cup pumpkin and nondairy milk. Stir until just combined. If you want to add chips, nuts, etc. (up to 1/2 cup), add them after a few strokes. Spoon into muffin tins or cups 3/4 full and bake 18-25 minutes, or until a toothpick inserted comes out clean.

Servings per batch: 12

• Calories: 119
• Fat: NA
• Carbohydrate: 26g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 3g