Pumpkin Banana Muffins

Recipe adapted from ohemgoodness.com

• Wet Ingredients
  • 1 cup mashed ripe bananas (approx. 2 large bananas)
  • 3/4 cup pumpkin purée
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup olive oil 
  • 1/4 cup water
  • ½ cup coconut palm sugar (or use regular sugar for a sweeter muffin)
• Dry ingredients:
  • 1 1/2 cups flour (you can use all AP or a mix of of AP and whole wheat pastry) – for gluten/grain free use 1 cup + 2 tablespoons (135g) cassava flour).
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

• Preheat oven to 350F. Place paper liners in a muffin pan or spray with oil.
• Mix together all wet ingredients in a large bowl.
• Place a sieve over the bowl and sift in all dry ingredients. Mix until just blended.
• Bake at 425-F for 15 minutes, or until toothpick comes out with a few crumbs attached.
• Let cool in muffin tray for 5 minutes, then let cool completely on wire rack.