food love : pumpkin banana muffins

Sorry if you hate this word moist, but recently I made the most moist and delicious pumpkin banana muffins that I simply had to share the recipe!

These are made with apple sauce, no butter, and wheat flour...so they are reasonably healthy...as long as you don't slather butter all over them.  Oh, and they were enthusiastically approved by my two and four-year-olds!  (Believe me, when my picky son loves something, the recipe is worth sharing.)

Oh, and as with any banana bread recipe, they are better the next day!

What you'll need: 
1 1/2 ripe bananas
1/2 cup pumpkin puree
1/2 cup sugar
1/4 cup applesauce (I used natural, no sugar added)
1 cup whole wheat flour
1/2 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla or maple extract (maple gives it an interesting twist)
1 egg

To make : 
Pre-heat oven to 350 degrees.  Mash banana in large bowl.  Add pumpkin puree and sugar and mix together thoroughly.  Add the rest of the the ingredients and stir until just combined. Pour or spoon batter into a 12 muffin pan, either greased or lined with cupcake liners. Bake for twenty minutes or until toothpick inserted in center comes out clean.    
(Recipe adapted from here.)

Makes 12 muffins.  Calories : 94  Fat : .5g Carbs: 21.1 Protein: 1.8g Sugars: 11.1g

Can you believe it is almost Thanksgiving?   I feel like I should already be in Christmas mode.  We are hosting the turkey feast again this year, and I am so excited (and slightly stressed, of course!) 

Best food day of the year!

What is your go-to dish to bring?  

Favorite to eat?

I'll confess, I'll always be a mashed potatoes and gravy kinda girl on Thanksgiving.

Hubby likes cheap-o store-bought pumpkin pie.

So as long as I go out and buy one of those, we are golden.

Have a fabulous weekend!