Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease muffin tin with
Non-Stick Baking Spray (as needed)
.
Step 2
Combine
All-Purpose Flour (185 g)
,
Baking Soda (5 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
, and
Salt (3 g)
in a large bowl and mix until combined.
Step 3
Add
Banana (1)
,
Pumpkin Purée (225 g)
,
Vanilla Extract (5 mL)
,
Eggs (2)
,
Maple Syrup (120 mL)
, and
Olive Oil (45 mL)
to a medium-sized bowl. Pour wet ingredients into dry and stir until well combined.
Step 4
Combine the
Maple Syrup (30 mL)
and
Ground Cinnamon (5 g)
in a small bowl.
Step 5
Evenly distribute batter throughout the muffin tin, filling each cup about ¾ full.
Step 6
Top each muffin with about 1 teaspoon of the maple swirl mix and swirl/marble, using a fork, knife, or kabob skewer.
Step 7
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes on a cooling rack, remove muffins from the tin and enjoy!
