Banana-Pumkin muffins

I know Kristin recently posted a yummy pumkin spice muffin recipe, but you really can never have to many muffin recipes! This recipe was inspired by the ripe banana chilling in my freezer and the extra pumkin puree waiting to be used in my refridgerator. Once thanksgiving past, the craving to make a whole pumkin pie also past. The craving for muffins though, that will never past! So this recipe will make 8 cute little muffins that will warm up your breakfast or mid-day snack. Enjoy! This recipe is an altered version of the Banana pumkin bread recipe from allrecipes.com:)

Ingredients

• 1 ripe banana, mashed
• 1 tbsp egg replacer mixed with 3 tbsp warm water
• 3 tbsp vegetable oil
• 2/3 cup pumkin puree
• 1/4 cup agave nectar
• 1/4 cup brown sugar
• 1 1/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumkin pie spice
• 1/2 tsp cinnamon

Directions

1. Preheat oven to 350
2. In a small bowl, mix together the banana, egg replacer, vegetable oil, pumkin puree, agave, and sugar. 
3. In another larger bowl mix together the flour, bakinig powder, baking soday, salt, pumkin pie spice, and cinnamon.
4. Form a small well in the center of the flour mixture and add the banana-pumkin mixture.
5. Stir until just combined.
6. Line a muffin pan with 8 cupcake liners
7. Fill each liners about 3/4 full of the muffin batter
8. Pop in the oven for 40 minutes or until a toothpick and be poked in center and come out clean
9. Remove from oven and let sit for at least 5 minutes
10. Remove from cupcake pan and let cool
11. Eat!