Whole Wheat Pumpkin-Banana Muffins

Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!

• Ready In: 40 mins
• Yields: 30 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  cups whole wheat flour
• 2⁄3 cup rolled oats
• 1⁄2 cup  oat bran
• 4  teaspoons baking powder
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 4  teaspoons cinnamon
• 2  teaspoons ground ginger
• 1  teaspoon nutmeg
• 1  teaspoon pumpkin pie spice
• 3  ripe bananas, mashed
• 1  cup applesauce
• 15  ounces canned pumpkin
• 4  eggs, lightly beaten
• 1  cup granulated sugar
• 1  cup  packed brown sugar
• 1  cup  chopped walnuts, toasted

Directions

1. Preheat oven to 350 degrees F.
2. Grease or line muffin tins with paper liners.
3. Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
4. Using whisk or spoon, stir until well mixed.
5. Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
6. Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
7. Spoon into prepared pans or tins (fill cups until just about full).
8. Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
9. Remove muffins from pan and cool on wire rack as soon as they come out of the oven.