2large bananas275 grams, mashed [around 3/4 cup mashed banana]
3/4cuppumpkin puree
1teaspoonvanilla extract
3tablespoonscanola oil or use any unflavored oil of choice.
1/2cup+ 3 tablespoons granulated white sugar137.5 grams
1/4cupplain yogurt
1large eggat room temperature
Instructions
Pre heat oven to 425 F degrees. Line a 12 count muffin pan with liners. Set aside.
In a bowl whisk together white whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon powder and salt. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer, beat together pumpkin puree, mashed banana, oil and vanilla extract till smooth.
Add granulated sugar and mix till well combined.
Add the egg and the yogurt and mix till well combined.
Now fold in the dry ingredients and mix till just combined. Do not over-mix.
Fill the cupcake liners with the muffin batter all the way to the top.
Bake the muffins at 425 F degrees for 5 minutes and then reduce the temperature to 350 F degrees (with the muffins inside the oven - do not take them out) and bake for additional 12-15 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on to a wire rack to cool completely.