Pumpkin Banana Muffins

We always have muffins at our house. The Bup likes to eat one for breakfast every morning and I aim to please. It's a good excuse to bake! I make a dozen at a time and keep 4 out. Then I freeze the rest so they stay fresh for later in the week. Since this is his breakfast, I try to use natural sweeteners instead of lots of sugar. I want to make him healthy muffins, as crammed full of nutrition as possible.

• chia seeds & walnuts for omega-3's
• buckwheat flour for protein and iron
• whole wheat flour for all the nutrients in whole grains
• molasses for iron and other minerals
• banana for vitamins B6 & C, potassium and fiber
• pumpkin for alpha- and beta-carotene plus lots of nutrients
• raw honey for its many phytonutrients

These muffins turned out moist and only slightly sweet with a hint of buckwheat that reminds me of buckwheat pancakes. I think I'd skip the sugar and add more molasses next time. It compliments the buckwheat well.

Pumpkin Banana Muffins
Adapted from Cooking Light
Serves 12

1 c unbleached all-purpose flour
1 c whole wheat flour
1/4 c buckwheat flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 T chia seeds
1 small banana, mashed
1 c pumpkin puree
1/2 c raw honey
1/4 c sugar
1 egg
1/3 c almond milk
1 T lemon juice
2 T canola oil
2 T molasses
1 tsp vanilla
1/2 c chopped walnuts

Preheat oven to 350*F. Line a 12 muffin tin with muffin liners.

Mix together flours, baking soda, salt, spices and chia seeds.

In a separate bowl, mash banana and mix with remainder of ingredients (except walnuts). Make a well in the center of the dry mixture and add the wet. Stir until combined. Add walnuts and stir in.

Spoon into lined muffin tin (cups will be very full). Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.