Low Fat Pumpkin-Banana Bread/Muffins

I still have a lot of pumpkin puree left, so I am trying more pumpkin recipes.  Andrew loves muffins and I like to make him healthy things to eat for breakfast.  The recipe was actually for a bread, but I thought the muffins would be more kid-friendly.

Ingredients:

1 mashed ripe banana

1 cup pumpkin puree

1/4 cup canola oil (I half oil and half natural applesauce)

1 large egg

2 egg whites

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup sugar

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp cinnamon

Directions:

Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray. Or you can use 18 muffin tins with liners.

Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed. Place flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean. If you are making muffins bake for 18-20 minutes (fill them about 3/4 full).

 

Serves 12 as a loaf or Serves 18 as muffins.

Per Serving as a loaf: Calories 196, Calories from Fat 48, Total Fat 5.3g (sat 0.5g), Cholesterol 18mg, Sodium 206mg, Carbohydrate 33.3g, Fiber 1.6g, Protein 3.7g

 Adapted from Low Fat Cooking