I don't really like banana bread or pumpkin bread, so I don't really know what sparked my interest in making these muffins other than I had extra pumpkin left over from the pumpkin baked oatmeal and bananas that were quickly rotting, that I needed to use up. I have to tell you though, that they were surprisingly good! The recipe didn't call for chocolate chips, but I added them to half the batch and I have to say I liked those better (no surprise there). Anyways, I hope you enjoy this unique mixing of flavors! Happy Baking! :)
PUMPKIN BANANA MUFFINS
1/4 cup vegetable oil
1/4 cup unsalted butter
1/3 cup white sugar
1/3 cup brown sugar
1 cup rotten bananas (about 2 large bananas or 3 smaller ones)
1/2 cup canned pumpkin
1 tsp vanilla extract
1/3 cup buttermilk
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp salt
1. Preheat oven to 350 degrees F.
2. Combine butter, oil, white and brown sugars, eggs, banana, and vanilla. Mix well.
3. In a separate bowl, combine flours, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
4. Gradually add some of the dry ingredients to the wet ingredients. Mix well.
5. Add in 1/2 of buttermilk. Mix well.
6. Continuing adding the dry ingredients, alternating with the buttermilk until everything is combined, ending with the dry ingredients.
7. Stir in chocolate chips if desired.
8. Pour batter into muffin pans.
9. Bake 15-25 minutes or until done.
10. ENJOY! :)
Note: Since this was adapted from a bread loaf recipe, the baking time may be way off. I didn't time how long it took for the muffins to bake.