Banana Pumpkin Bread or Muffins

• Vegetarian

• Produce

  • 1 cup Bananas, ripe
  • 1/2 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1 cup Flour, unbleached white
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 2/3 cup Sugar, unrefined
  • 1/2 cup Whole wheat flour, white

• Nuts & Seeds

  • 1/4 cup Flaxseed, ground

• Dairy

  • 5 tbsp Butter
  • 1/3 cup Yogurt, Plain

Found on thrivinghomeblog.com

Ingredients

• 1 cup smashed ripe bananas
• ½ cup canned pureed pumpkin
• ⅓ cup plain yogurt
• 5 tablespoons butter, melted
• 2 large eggs
• ⅔ cup unrefined sugar (also known as sucanat)
• 1 cup unbleached white flour (or sub white whole wheat flour)
• ½ cup white whole wheat flour
• ¼ cup ground flaxseed
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg

Directions

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add sugar; beat until combined.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground nutmeg) in bowl. Add flour mixture to banana mixture; beat just until blended.
• Pour batter into a 9 x 5-inch loaf pan or muffin tin coated with cooking spray.
• For bread, bake at 350° for 50-55 minutes or until a wooden pick inserted in center comes out clean. For muffins, bake at 350° for 15-18 minutes until a wooden pick comes out clean.
• Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread or muffins from pan; cool completely.
• Optional: Combine powdered sugar and milk, stirring until smooth; drizzle over bread.