This is a muffin recipe I got from a friend maybe....15 years ago? I modified it to have pumpkin and chocolate chips and nuts. It makes the muffins more interesting and more healthy!
1 3/4 c. all-purpose flour
1/4 c. sugar
2 1/2 t. baking powder (Try to buy the kind that does NOT have aluminum in it.)
3/4 t. salt
1 egg, beaten (If you want to make these vegan, use Ener-G Egg Replacer.)
1/2 c. almond milk or rice milk
1/3 c. canola oil
1/2 c. canned pumpkin purée (NOT pumpkin pie mix)
1 banana, peeled and mashed with a fork
1/2 c. chopped walnuts or pecans
1/2 c. semi-sweet chocolate chips (optional, but delicious!)
Preheat your oven to 400 degrees F. Grease a 12-muffin tin (or line with cupcake papers).
In a 2-quart bowl, mix the flour, sugar, baking powder, and salt until well-blended. Make a well in the center of the dry ingredients, and pour in the egg, milk, oil, pumpkin, and banana. Mix with a wooden spoon until just blended. Fold in nuts and chocolate chips, if using, until just evenly distributed.
Divide the batter evenly between the 12 muffin tins. Bake 20 - 25 minutes until golden. Cool on a wire rack.
NOTE: If you don't have any canned pumpkin, you can omit the pumpkin and just use 2 mashed bananas.