Pumpkin Banana Muffins

Ingredients

• all-purpose flour190 g
• baking soda — 1 tsp4.5 g
• ground cinnamon — 1 tsp2.5 g
• ground ginger0.5 tsp
• salt — ½ tsp3 g
• ground nutmeg — ¼ tsp0.6 g
• granulated sugar100 g
• light brown sugar110 g
• olive oil60 ml
• butter — melted and cooled slightly55 g
• eggs — at room temperature2 ea
• ripe bananas — mashed2 ea
• canned pumpkin puree120 g
• vanilla extract — 1 tsp5 ml

Method

1. Preheat the oven to 350°F (180°C). Spray a 12-count muffin tin with non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
3. In a large bowl, combine the granulated sugar, brown sugar, olive oil, butter and eggs. Whisk for about 2 minutes, until smooth and well combined. Add the banana, pumpkin and vanilla and whisk until combined.
4. Add the dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cup about ¾ full and bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.