A healthy breakfast is a great way to start the day, and since mornings can be busy, try this banana pumpkin muffin recipe for 12 tasty muffins that can be baked ahead of time and warmed for a delicious and nutritious start of the day.

This is a my favorite fall variation of my grandmother's banana bread recipe.   

Ingredients:

• 2 Medium Ripe Bananas
• 7 ½ ounces of organic pumpkin (1/2 can)
• 1 cup organic sugar
• 2 organic eggs
• 2 cups flour
• 1 teaspoon baking soda
• Pinch of salt
• ¼ cup dried coconut shavings (if desired)
• ½ cup chocolate chips or raisins (if desired)
• ¼ cup chopped nuts (if desired)
• ¼ cup olive oil or coconut oil
  

Directions:

Place peeled bananas, pumpkin, sugar and eggs in a mixing bowl and blend until smooth.  Sift in flour, soda and salt.  Stir in coconut, chocolate chips, nuts and oil. Spoon into a 12-piece muffin pan (either lightly oiled or muffin wrappers) and bake at 325 for 30-35 minutes until a toothpick inserted into the middle comes out clean.  Enjoy!