Since I had two near-rotting bananas sitting on my counter last week, I decided I wanted to make something banana-and-pumpkin flavored. I stumbled upon this recipe from Closet Cooking and adapted it to my needs. The recipe made 16 muffins. Colin’s mom ate one. Colin and I ate the other FIFTEEN in the course of two days. That’s how good they were.
Bonus: no oil, and I made them with mostly whole wheat flour! I didn’t make the bourbon pecan sauce the site suggests, but added dark chocolate chips.
Here’s the recipe with my modifications:
- 3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves (I didn’t have cloves. Remember how I mentioned in my last entry that I was buying cloves at Safeway, but then they rang up at $8+?)
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 2 large over-ripe bananas
- 2 eggs
- 1/2 cup Greek yogurt
- 1/2 cup walnut pieces
- 1/2 cup dark chocolate chips
- Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
- Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
- Mix the dry ingredients into the wet ingredients followed by the walnuts and choc chips.
- Pour the mixture into a greased muffin tin.
- Bake in a preheated 350F oven for 15 minutes.