Whole Wheat & Oat Pumpkin Banana Muffins

• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 1/2 cups Quick Cooking Oats
• 1/4 cups Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 pinch Salt
• 1/2 cups Butter, Melted
• 1 cup Mashed Ripe Banana (2 Large Bananas)
• 1 cup Pumpkin Puree
• 1/2 cups Milk (I Used 1%)
• 1 teaspoon Vanilla
• 2 whole Large Eggs, Or 1 Extra Large Egg
• 1/2 cups Regular Or Mini Chocolate Chips

1. Preheat oven to 400u0b0F.
2. In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, and salt.
3. In a smaller bowl, whisk together melted butter, bananas, pumpkin puree, milk, vanilla, and eggs until quite smooth. Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips.
4. Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the "rustic" look of mine, smooth the tops with the back of a spoon.)
5. Bake at 400u0b0F for 18-20 minutes, until a tester comes out clean. Let cool for 3 minutes before removing to cooling racks to cool completely.
6. Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.

whole wheat flour, allpurpose, oats, sugar, baking powder, baking soda, salt, butter, banana, pumpkin puree, milk, vanilla, eggs, regular

Taken from tastykitchen.com/recipes/breads/whole-wheat-oat-pumpkin-banana-muffins/ (may not work)