Healthy Pumpkin Banana Muffins

From: Chef #1403628

On Oct 4, 2009

Excellent recipe, I was short a banana so I added a little more applesauce to make sure I had enough wet to mix with the dry. I also omitted the individual spices and opted for extra pumpkin pie spice. I used 2 tsp but I think it could have used 3. By far this is one of my favorite muffin recipes.

From: Chef #758468

On Jun 6, 2008

These muffins were exceptional!! My husband said they were the best muffins I have ever made, and that I could make money selling them. The only changes I made to the recipe was to use egg substitute for the whole eggs, and I used a bit less of both kinds of sugar. Otherwise, I kept the recipe the same.

From: Lysa

On Oct 29, 2006

This is a tasty muffin that the whole family liked. I made 24 large muffins. I did not have nutmeg so I double the pumpkin pie spice. To further lighten the recipe I used egg beaters and splenda ro replace 1/2 of the white sugar.

From: Bayhill

On Sep 24, 2006

Very yummy muffins!! These are dense, but moist and so full of flavor. You have your fiber, fruit and vegetable all in one muffin...what more could you want? I wish healthy always tasted this good. These make a terrific breakfast on the go. My family loved these muffins!! I made them exactly as written except I baked them in cast iron muffin tins at 325 degrees (cast iron cooks hotter). Because the muffin cups are a little smaller, I got 42 muffins out of this recipe. I will be making these again soon. This was another wonderful recipe chosen for PAC Fall '06. Thank you for sharing.