Ingredients:
1 box yellow cake mix
2 ripe medium bananas mashed
1 (15oz) can plain pumpkin puree
1 bag (2cups chocolate chips)
1 tsp cinnamon
1/4 tsp nutmeg
sliced almonds (optional)
Directions:
Mash bananas and pumpkin puree together. Mix in spices and cake mix. Tip: Make sure cake mix has no lumps by sifting it first). Mix the cake mix and banana/pumpkin mixture until it forms a batter. The batter will be a bit stiff, but don't worry. Fold in chocolate chip cookies next.
Spray a muffin pan with cooking spray and top with sliced almonds. Bake in a preheated 350 degree oven for 20-25 minutes. Allow muffins to cool in pan. Makes 18 muffins. Enjoy.
Tip: I don't recommend using cupcake liners (unless they are aluminum). I did a few with the liners and the liners did stick to the muffin.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.