Pumpkin Banana Chocolate Chip Muffins
These Pumpkin Banana Chocolate Chip Muffins are moist and fluffy with a good serving of chocolate chips. These are great for breakfast, lunchtime dessert, or for a family get-together.
Ingredients
- 2 cups All purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- ½ cup oil*
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 2 ripe bananas medium
- 1 cup pumpkin puree*
- ½ cup chocolate chips
- 2 tbsp pumpkin seeds for garnishing
- 2 to 3 tbsp chopped chocolate for garnishing
Instructions
- Preheat the oven to 375 degree Farenheit. Line a 12 cup muffin pan with paper liners.
- Peel and mash the bananas with a fork in a small bowl. Crack the eggs into a large bowl and beat lightly. Add oil, brown sugar, and granulated sugar into the egg and whisk until combined.
- Add the mashed bananas, pumpkin puree, and vanilla extract to the egg mixture and mix until combined. Mix all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
- Fold the flour mix into the pumpkin mixture until just combined. Don't overmix. Mix in the chocolate chips.
- Using a large cookie scoop, divide the batter evenly among the muffin tin. You can top the batter with pumpkin seeds, chopped chocolate chunks, or more chocolate chips.
- Bake muffins for 18-20 minutes or until they're puffed up and spring back when you touch the tops. You can also insert a toothpick into the center of the muffin and it should come out clean. Cool for 10 minutes in the pan and transfer to a wire rack.
Notes
*Oil: Sunflower oil, canola oil, or avocado oil are all good options. Don't use olive oil. If you want to use butter, substitute with 1/4 cup melted butter and 1/4 cup oil.
*Pumpkin: Use canned pumpkin puree, not pumpkin pie filling. If you're using homemade pumpkin puree make sure to heat it up to reduce the extra moisture.
*Bananas: Use ripe medium bananas.
Storing:
Store them in an airtight container at room temperature for 2 to 3 days or in the fridge for 5 to 6 days.
Freeze them in the freezer for 3 months.
Nutrition
Serving: 1 muffin | Calories: 245 kcal | Total Carbs: 35 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 237 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 3231 IU | Vitamin C: 3 mg | Calcium: 39 mg | Iron: 2 mg | Net Carbs: 34 g
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