Banana Pumpkin Muffins

One of my favorite fall recipes is Tyler Florence’s Banana Bread. I actually make it all year, whenever I happen to have any super ripe bananas in my kitchen. Now that I’m trying to eat healthy, I decided to make a low fat version of my own and add some pumpkin to give it even more of a Fall-like feel. You can make this in a loaf pan or individual muffins. This recipe makes 12 muffins and it’s 6 points per muffin.

Ingredients:
1 1/3 cup canned pumpkin
1/4 cup vegetable oil
2 cups whole wheat flour
1 egg
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp ground nutmeg
1 tsp cinnamon
2 bananas, mashed
1/3 cup chopped pecans
butter flavored nonstick cooking spray

Preheat oven to 350 degrees. In a mixer, beat pumpkin puree, oil, egg, and egg whites. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.

Add flour mixture to pumpkin mixture. Fold in bananas and pecans. Spray the pan with nonstick cooking spray. Pour a heaping tablespoon of the batter into each well in the muffin pan.

 Bake for about 25 or 30 min. To check if it's done, stick a toothpick in the center and if, it comes out clean, it's ready!