Banana Pumpkin Muffins

My son Jacob has allergies toward beef and chicken. By 3rd grade he had decided as a personal decision he would become a vegetarian. He's now in 9th grade and is even more passionate about his decisions with food, cleaning products, etc...that involve the (harmful) use of animals. My personal opinion is that he loves and cares strongly for the well being of animals which has driven first his decision to be a vegetarian and now a vegan.

Several weeks ago a friend brought by a recipe for Jacob for vegan choc. pudding. It was very good! My husband Paul made Jacob Vegan Chocolate Chip cookies and then my mom made him blueberry muffins and apple muffins.

When he went Vegan I thought his ability to eat baked goods were gone. There are very few breads he would eat, he doesn't eat cheese, eggs, milk, etc... But not to be outdone by the loving people around me that are helping Jacob with Vegan recipes, I too came up with one after several tries. I really like this one. I used a banana in place of 2 eggs and soy milk instead of regular milk.

Banana Pumpkin Muffins

Bake at 375 degrees for 20 minutes

2 c. flour
1 T. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon

3/4 teaspoon ginger
1/3 c. margarin
1 c. sugar
1 medium banana
1 c. mashed, cooked, or canned pumpkin puree (not pie filling)
3/4 c. soy milk

Scoop 1/4 c. mixture into muffin tins.

I have more coming soon.