Whole Wheat & Oat Pumpkin Banana Muffins

Ingredients

• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• ½ cups Quick Cooking Oats
• ¼ cups Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 pinch Salt
• ½ cups Butter, Melted
• 1 cup Mashed Ripe Banana (2 Large Bananas)
• 1 cup Pumpkin Puree
• ½ cups Milk (I Used 1%)
• 1 teaspoon Vanilla
• 2 whole Large Eggs, Or 1 Extra Large Egg
• ½ cups Regular Or Mini Chocolate Chips

Preparation Instructions

Preheat oven to 400ºF.

In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, and salt.

In a smaller bowl, whisk together melted butter, bananas, pumpkin purée, milk, vanilla, and eggs until quite smooth. Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips.

Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the “rustic” look of mine, smooth the tops with the back of a spoon.)

Bake at 400ºF for 18-20 minutes, until a tester comes out clean. Let cool for 3 minutes before removing to cooling racks to cool completely.

Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.