Pumpkin Banana Muffins


I found it was a good idea to double this recipe (from http://www.traditional-foods.com) to make the most of my defrosted pumpkin puree and (our many!) freshly picked apples!
I love using soft whole grain spelt flour. It’s a nutritious wheat that causes less digestive issues than our commonly used duram wheat. It is growing popularity here, but pretty expensive. Because of this I recently started purchasing it in 25 lb bags online through a co-op called Azure, making it super economical!

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Pumpkin Banana Muffins:

1/2 cup soft coconut oil (you may need to melt in small saucepan)
1/2 cup sucanat or coconut sugar
2 tbsp honey
1/3 cup pumpkin or winter squash puree (make your own by simply blending baked squash)
1 large (or 2 small) ripe banana, mashed
1 egg (or sub 1 tbsp chia / 2 tbsp water, and let stand for a few minutes before adding to other ingredients)
1/4 cup plain yogurt
2 cup whole flour
2 teaspoons non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
dash each of ground ginger, nutmeg and allspice
1 small apple, chopped

Preheat the oven to 350 degrees.
Grease muffin tin with coconut oil (the top of the pan too, so they don’t stick!).
Using a mixer, combine the coconut oil, sugar, and squash puree. Mix at high speed until creamy and blended.
Add the egg and the mashed banana. Add the yogurt. Beat until all is blended.
Sift the flours, baking powder, baking soda, salt, and cinnamon together.
Using a low speed, add the flour mix to the creamy mix a little at a time until just mixed.
Fill the muffin cups. Using an ice cream scoop or ladle can be helpful for the job.
They will bake 16-18 minutes. Test with a toothpick or sharp knife. The surface of either should come out clean, no raw clinging dough on the sides.
Cool the muffins and then store in an airtight container. They also freeze well.

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