The Mothership

My nephew joined me one afternoon and I thought, “I bet he’d like muffins.” I wanted to use pumpkin because Tia the season, but I wanted to see if I could lessen the amount of granulated sugar and pack with some protein. So I experimented! Below is the reaping of the experiment. Ingredients:  makes more than 24 regular sized muffins (half the amounts if you’d rather less) 1/2 cup white flour 1/2 cup protein powder (I used chocolate) 2 cups whole wheat flour 2 tsp. Baking soda 3 tsp. Ground cinnamon 3 tsp. Pumpkin pie spice  1/2 tsp. Ground ginger 1/2 tsp salt 3 ripe bananas, peeled and mashed 1/2 cup brown sugar  1 cup oil (whatever cooking oil you like) 1 can pumpkin purée  1/2 cup milk (any milk and possibly might need more) 1&1/2 cups pecans, chopped (or walnuts) 1 bag of semi-sweet chocolate chips Recipe: Preheat oven to 425 degrees ferenhiet and either spray your muffin tin or Place muffin liners.  In a large bowl, whisk: flour, protein powder, spices, salt and baking soda. Se