My Sunday morning this past week was off to a good start, since I knew my afternoon would be fast-moving I woke up at 7:30am which to me is sleeping late and started cleaning the bathrooms, kitchen, living room, and bedroom… I was on a roll and done everything in no time   While I was sweeping, I spotted some bananas on our kitchen counter that were ultra-ripe so I thought “oooooooooo banana muffins!”…

Lucky for me, I had a box of Whole Wheat Muffin Mix in the pantry so I decided to get creative with it and came up with banana-pumpkin-oat muffins

INGREDIENTS

• 1 box Hodgson’s Mills Whole Wheat Muffin mix
• 1 egg
• 2 large mashed bananas + 1 small mashed banana
• 1/2 cup old fashioned oats
• 1 heaping cup canned pumpkin
• 3 tbsp cinnamon
• 1 tbsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder

DIRECTIONS

• Preheat oven to 400 degrees
• Mix dry ingredients (muffin mix, oats, cinnamon, soda, powder) in small bowl.
• Mix wet ingredients (vanilla, egg, pumpkin, mashed bananas) in large bowl until mixed well (may still be lumpy due to bananas)
• Slowly combine dry ingredients into wet mix, stirring gradually until well combined.
• Pour into sprayed muffin tin (or mini muffin tin)
• Bake for 9 minutes or until golden brown

These muffins are INCREDIBLY moist and although they hold their shape, once you bite into them, they simply melt in your mouth.  Of course I had Bill taste one with his breakfast and he happily replied:  “I LOVE being the guinea pig.”