Yummytown Muffins (aka Low Cal Banana Pumpkin Bran Muffins)

I love to bake. I love to eat baked goods. I do not love what eating baked goods does to my body, so I usually give most of what I bake away, or try to come up with more nutritious substitutions... I'm a very creative baker, which is a nice way of saying that I never follow recipes exactly (partly out of laziness, and partly out of an unfounded belief that my ideas will make the goodies taste better or be healthier than the recipe's author had intended). This makes the fiance upset, as he's very much a by-the-book type baker. Sometimes it comes out awful, but it usually works out pretty well...

I adapted the recipe below from this recipe for Low Cal Apple Bran Muffins. I had ambitions of adding ground flax seeds and protein powder, but got distracted...

Yummytown Muffins

(aka Low Cal Banana Pumpkin Bran Muffins)

1 1/4 cups flour (whole wheat, multi-purpose, enriched, whatever you've got, really...)
1 cup wheat bran (the original recipe said oat bran. but I had wheat bran, so wheat bran it was!)
1/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup 2% milk
6 tablespoons egg whites
2 tablespoons canola oil (or regular vegetable oil)
2 overripe bananas that would make me gag if I ate them straight (I HATE overripe bananas)
1/2 cup (appx) pumpkin puree (that was hanging out in my fridge with nothing better to do)

Mix it. 

Pour it (into cupcake tray). 

Bake it. 18-20 mins at 375 F. 

Love it.