Banana Pumpkin Muffins

Banana Pumpkin Muffins
2 overripe bananas(peeled & mashed)
1 cup organic pumpkin purée
1 cup sugar
1 stick unsalted butter ( I use Kerrygold)
1/2 cup Avocado oil
2 large organic eggs
1 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp pumpkin spice blend
1/2 tsp cinnamon
1/2 tsp salt
Instructions
1. Preheat oven 375 degrees
2. Line a muffin tin with 12 parchment liners.
3. In a lg. bowl, add banana, pumpkin, and sugar. Beat together with a mixer until mixture is smooth.
4. Beat in melted butter, oil, eggs, and vanilla. Mix well.
5. In a medium bowl combine flour, baking soda, pumpkin spice seasoning, cinnamon and salt. Mix.
6. Add dry ingredients to the wet ingredients and mix.
7. Cover the bowl of muffin batter with a clean dishcloth and allow the batter to rest for 10-15 minutes.
8. Use a large cookie scoop to scoop the batter and divide evenly between muffin cups.
9. Place into the 375 degree oven and set timer for 5 minutes.
10. When the timer goes off switch the oven temp to 350 without opening the oven. This gives the muffins a little boost to help them rise. Bake for another
17-18 minutes or until a toothpick comes out clean from the center of the muffins.
11. Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before eating. ENJOY!

[@carolinekirk1774]

Soooo happy to see you in the kitchen! Yum!

[@Effective-swimmer703]

He's back! Those muffins look delicious!