Pumpkin Banana Muffins

I happened to have 3 bananas that really needed to used today but with it being the first week of Fall, I was really craving pumpkin.  Combining banana and pumpkin together would work, right?

Yes.  It works very well.

I have a pumpkin bread recipe that I love.  It's so good but not healthy.  At all.  It's really like cake without the frosting.  So I went searching for a healthier bread recipe.  I came across this recipe at SkinnyTaste.com  I was a little hesitant about this recipe, mainly because it has hardly any sugar in it and only 2 T of butter.  But, they are really good!  You'd never know they were "healthy" muffins.  :)

I followed her recipe exactly except I added 1 Tablespoon of Chia Seeds.  I also made muffins instead of bread.

Ingredients:
3/4 cup unbleached all purpose flour
1/2 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 very ripe medium bananas, mashed
1/2 cup pureed pumpkin
2 tbsp butter, softened
1/2 cup light brown sugar, unpacked
2 eggs
1 tsp vanilla extract

1 Tablespoon Chia Seeds

Directions:

Preheat oven to 325°. 

In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add eggs, bananas, pumpkin, chia seeds and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and then blend at low speed until combined. Do not over mix.

Pour batter into muffin pan and bake on the center rack for 20 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!