Pumpkin Banana Muffins

Inspired from Oh Em Goodness

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• 1 cup mashed ripe bananas (approximately 2 large bananas)
• 3/4 cup (195 g) pumpkin purée
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup olive oil 
• 1/4 cup water (muffins were gummy last time – try omitting water or add a bit of flour)
• 1/2 cup granulated sugar
• 3/4 cups cups all purpose flour
• 3/4 cups whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

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1. Place a rack in the center of the oven and pre-heat to 350° F. Place paper liners in a muffin pan or spray with oil.
2. In a large bowl, whisk together all ingredients except flour.
3. Fold in the flour until just combined.
4. Evenly distribute the batter among the muffin cups.
5. Bake at for 22 minutes, or until a toothpick comes out with a few crumbs attached.
6. Allow to cool in muffin pan for 5 minutes, then transfer to a wire rack to cool completely.