Banana Pumpkin Muffins

A great way to use up over-ripe bananas, as well as leftover cans of pumpkin from Thanksgiving!  Fiber, Vitamin A, and Potassium-Rich.

3/4 cup all purpose flour
3/4 cup whole wheat pastry flour, or whole-grain white flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1/4 cup white sugar
1/2 cup brown sugar
1/3 cup wheat germ

Combine all of the above in a large bowl.

In another bowl, combine:

3 very over-ripe bananas (skin can be black)
1 tsp vanilla
1 cup pumpkin puree
1/3 cup oil
1/3 cup water

Mix the two together and place in lined muffin cups.  Bake at 350 for 30 minutes, or until toothpick comes clean and firm to the touch.

Makes 24 mini-muffins or 12 large muffins.