Pumpkin Banana Muffins

Hi there, sorry about the delay I meant to get this post up last night but our internet went down. This recipe is tasty as well as somewhat healthy. My partner and son love it with my canned apple butter. This recipe is simple and only uses 1 bowl which is a bonus for doing dishes after. This is also a good way to use up some of the canned or frozen pumpkin that is taking up room in your house.

Ingredients:

• 3 cups flour ( I used whole wheat but you can use whichever flour you prefer)
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 cup oil of your choice ( I have used vegetable, sunflower and olive in the past all have worked well)
• 1 banana mashed
• 3 eggs
• 3/4 cup maple syrup (1 cup if you like sweet muffins)
• 2 cups pumpkin puree

Directions

1. Oil or spray your muffin pans (this recipe makes 24 muffins or 2 9" x 5" loaves) and preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl combine all of your dry ingredients, mix thoroughly so there are no chunks of any one ingredient.
3. Mix in your wet ingredients and mix until smooth. 
4. Pour into your pans and bake. Muffins take approximately 20 minutes loaves take about 45 minutes.

Please use caution when handling hot pans.