Whole Wheat Pumpkin Banana Muffins

My sister developed this recipe, and I’ve tweaked it just a little.  These healthy muffins taste great when served warm with cream cheese.

Whole Wheat Pumpkin Banana Muffins

makes 12 muffins

• 2 bananas, very ripe
• 1 cup canned pumpkin
• 1/2 cup applesauce
• 1/3 cup honey
• 1 tbsp olive oil
• 2 eggs
• 2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/s tsp baking soda
• 1 tsp nutmeg
• 1 tsp cinnamon
• shake cloves
• 1/3 cup chopped walnuts, optional

1. Preheat the oven to 350.
2. In a mixer, blend the bananas, pumpkin, applesauce, honey, oil, and eggs.  Mix very well.
3. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat until just moist.
4. Pour batter into greased muffin pan.
5. Bake about 25 minutes or until done.

Nutrition Information (calculated without walnuts):

143 calories, 2 g fat, 29 g carbohydrates, 3 g fiber, 4 g protein

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