Banana Pumpkin Whole Wheat Muffins (No Sugar Added) - cooking recipe

Ingredients

2 cups whole wheat flour
1/3 cup protein powder
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons wheat germ
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 tablespoon ground flax seeds (optional)
2 eggs, beaten slightly
3 tablespoons half-and-half or 3 tablespoons milk
1/4 cup coconut oil or 1/4 cup butter
1 cup pumpkin
2 mashed bananas
1 cup applesauce
1/8 teaspoon stevia plus (mixed in applesauce)
1 tablespoon agave nectar or 1 tablespoon honey
1 1/2 teaspoons vanilla
1 cup unsweetened carob chips or 1 cup chocolate chips
1 tablespoon half-and-half (use if adding milled flax seed) or 1 tablespoon milk (use if adding milled flax seed)

Preparation

Preheat oven to 350.
Mix all dry ingredients throughly. (First nine ingredients listed, flour, whey protein, baking powder, baking soda, salt, wheat germ, spices, and flax seed.).
In a separate bowl combine apple sauce and stevia powder throughly. I use Stevia Plus brand, which is stevia extract mixed with F.O.S. Each brand varies in amount of sweetness. Start with 1/8 and possibly work up to 1/4 t if needed. Too much will cause a bitter taste, so be careful!
Add the beaten eggs, oil, half and half, pumpkin, mashed bananas, honey, and vanilla to the apple sauce and blend with a mixer, until smooth and even consistency is reached.
Add dry ingredients to the pumpkin mixture and mix just until blended. Mix in carob or chocolate chips. Do not over mix or muffins will be dry.
Place in 18-24 greased muffin cups (I use olive oil spray.) Amount of muffins vary depending on the size of muffins you want. Bake at 350 for 15-20 minutes. All ovens vary. Use a tooth pick to test. If the toothpick comes out clean they are done. Do not over cook!
Cool and enjoy! (I eat them hot out of the oven, just don't burn yourself!).