Recipe: Pumpkin Banana Mini Muffins

What to do when life gives you a couple black bananas (oops) and a half cup of leftover canned pumpkin?

Muffins, of course!


Pumpkin Banana Mini Muffins

2 over-ripe bananas
1/2 c pumpkin puree
1/4 c oil
2 eggs
1/3 c sugar
1/3 c brown sugar
1 c all-purpose flour
1 c whole wheat flour
1/4 c wheat germ
1/4 c ground flax seed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger

Preheat oven to 350 F.  Cream together bananas, pumpkin, egg, oil, and sugars.  Mix dry ingredients together in a separate bowl, and add slowly to the liquid mixture until just incorporated.  Do not over mix.  Scoop into lined mini muffin cups, and bake for about 12 minutes.  Cool on wire racks and enjoy.