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Becca’s Book, Serial #11 and Pumpkin Banana Muffins

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Sometimes you just need a hug.

Could be anything–your boss is mean, the car crapped out, the dog is throwing up in one corner and pooping in the other: lots of possibilities. And then there’s that old standby: relationship blues. The variations on that theme are, unfortunately, endless.

So you need a hug. It happens to all of us at one time or another. People hugs are the best, but maybe a suitable hug provider is not readily available. In that case, food “hugs” are the next best thing. Certain foods or combination of ingredients are surefire hug-givers–their mix of flavors and smells and textures are guaranteed to make you feel reassured and comforted if not outright jumping for joy ecstatic (foods that do that are illegal).

These Pumpkin Banana Muffins are certified hug-givers. How can you not feel consoled with the smell of banana, the moist earthiness of pumpkin, and mood-elevating chocolate chips thrown in for good measure? I can see that grin creeping across your face already–and maybe you didn’t even think you needed a hug. Go on! Give these muffins a try. Everyone needs a hug sometimes.

Zach could use one in Becca’s Book, Serial #11. Becca also. Too bad they didn’t have these muffins available–would’ve made their struggle a lot more bearable. Give this short chapter a listen or read by hitting the links below the cover illustration.


Pumpkin Banana Muffins

1/2 cup all-purpose flour

2 Tablespoons light brown sugar

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

pinch of salt (about 1/8 teaspoon)

1/2 large ripe banana

1/4 cup pumpkin puree*

1/4 teaspoon vanilla extract

1 Tablespoon vegetable oil

1 egg yolk

2 Tablespoons chocolate chips or chopped nuts (optional)


Preheat oven to 350 degrees. Line 4 muffin cups with muffin liners or spray with cooking spray. Set aside.

Add the flour, brown sugar, baking powder, cinnamon, and salt to a mixing bowl. Whisk dry ingredients together. Set aside.

In another mixing bowl, mash the banana. Add the pumpkin puree, vanilla extract, vegetable oil, and egg yolk. Mix ingredients together until well combined. Add the dry ingredients to the wet ingredients and stir until all ingredients are well incorporated. Fold in the chocolate chips/chopped nuts, if using.

Divide the batter between the prepared muffin cups. Bake for 15-17 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Makes 4 muffins.

*If you can’t find pumpkin puree, pumpkin pie filling can be used; just be sure to decrease the brown sugar slightly.


{Adapted from Alida’s Kitchen}

To view or download Becca’s Book in its entirety (and for free!) click on the cover.

To listen to or view Serial #11, click on the audio or the text link below the cover.


Becca's Book cover

Becca’s Book, Serial #11, audio © Jeffrey Anderson

Becca’s Book, Serial #11, text © Jeffrey Anderson

About Elaine

One response »

  1. These look scrumptious. I love the addition of chocolate chips!


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