Pumpkin Banana Muffins:
2 cups all purpose flour
2 cups whole wheat, spelt, flour of choice
1 tsp salt
2 tbls baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Stir together. Then add…
3 eggs (or 5 yolks)
1/2 tsp vanilla
1/2 cup mild flavored oil
3 very ripe bananas mashed
1 1/2 cups pumpkin purée (or my favorite – roasted butternut squash purée)
2 cups liquid (mix of milk, water, or milk substitute)
Mix until dry ingredients are just incorporated.
If you can have sugar consider adding some mini-chocolate chips to these. Mmm.
And if you need to avoid eggs altogether, consider adding 1 cup sourdough starter to your batter to improve the texture.
Spoon into muffin cups and bake at 400 degrees for 20-24 minutes.
Makes about 3 dozen muffins.
Cool completely and then store in the refrigerator. Best stored in the freezer if not eaten within 3 days.