Since we spend a couple of days in Iowa, I always like to bring a few breakfast treats. This year I plan on making the sour cream muffins that all the kids loved, but I also had a bunch of quickly rotting bananas (now doesn't that sound yummy?) so I decided to make muffins with them as well. I have a wonderful recipe from Skinny Taste for low-fat banana nut bread but it calls for apple sauce, which I was out of. Instead I tweaked the recipe to include pumpkin instead, with half the sugar of the original recipe. They turned out dense and rich. Not sure if the kids will like them, but I know it's going to be hard for me to stay away from them before Christmas!
6 ripe medium bananas, mashed
3/4 cup canned pumpkin
2-1/2 cups unbleached all purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter, softened
1/2 cup light brown sugar
4 large egg whites
1 tsp vanilla extract
Directions:
Preheat oven to 325°. Grease muffin pan with baking spray.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add mashed bananas, pumpkin and vanilla to the creamed butter and beat at medium speed until thick. Scrape down sides of the bowl.
In a small bowl, whisk egg whites. Fold egg whites into butter mixture. Add flour mixture, then mix using a wooden spoon until combined. Do not over mix.
Pour batter into muffin pan and bake on the center rack for about 25 minutes, or until a toothpick inserted in the center comes out clean. NOTE: My mix actually made 16 muffins, but you can make them larger and only make 12.
Let the pan cool at least 20 minutes.
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