Pumpkin Mini Muffins

• 1 whole Ripe Banana, Mashed
• 1 can (15 Oz. Size) Pumpkin Puree
• 1/2 cups Dried Cranberries, Chopped
• 2 whole Eggs, Beaten
• 1/2 cups Milk
• 2 Tablespoons Honey
• 1 Tablespoon Vanilla Extract
• 2 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Ginger
• 1/2 teaspoons Allspice
• 1/2 teaspoons Sea Salt
• 1 Tablespoon Chopped Walnuts
• 1 teaspoon Ground Flaxseed

1. Preheat oven to 375u0b0F. Coat mini muffin pay with any cooking spray of your choice (I used olive oil and a Misto spray and it didn't negatively impact the taste).
2. Combine mashed banana, pumpkin puree, cranberries, eggs, milk, honey and vanilla in a mixing bowl. (I used electric mixer.) Add flour, baking powder, baking soda, all the spices, salt, nuts, flaxseed. Gently mix until combined.
3. Fill mini muffin pan with batter and bake for 20-25 minutes.

banana, cranberries, eggs, milk, honey, vanilla, whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, salt, walnuts, ground flaxseed

Taken from tastykitchen.com/recipes/breads/pumpkin-mini-muffins/ (may not work)