Pumpkin Banana Chocolate Chip Muffins
These muffins combine the fall warmth of pumpkin with the natural sweetness of bananas and the indulgence of chocolate chips in one irresistible treat. The combination of pumpkin and banana creates an incredibly moist texture that traditional muffin recipes often miss, making these treats perfect for breakfast, snacks, or even dessert.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 ripe bananas mashed (about 1 cup)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil for a healthier alternative
- 3/4 cup granulated sugar can substitute with 1/2 cup honey
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour or whole wheat flour for added fiber
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup semi-sweet chocolate chips can use dark chocolate chips or mini chips
- 1/2 cup rolled oats optional, for added texture
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, mash the ripe bananas until smooth. Add the pumpkin puree, eggs, oil, sugar, and vanilla extract. Whisk until well combined and smooth.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until combined. Be careful not to overmix.
- Gently fold in the chocolate chips and oats (if using).
- Using a cookie scoop or spoon, fill each muffin cup about ¾ full with batter. For an extra touch, sprinkle a few additional chocolate chips on top of each muffin.
- Bake in the preheated oven for 22-25 minutes for standard muffins, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier version, substitute whole wheat flour for all-purpose flour, use melted coconut oil instead of vegetable oil, and replace sugar with honey or maple syrup.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for 5-7 days, or freeze for up to 3 months.
- To make your own pumpkin pie spice, combine 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, and ¼ tsp ground cloves.
- Fully ripe or slightly overripe bananas work best for maximum sweetness and flavor.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for 5-7 days, or freeze for up to 3 months.
- To make your own pumpkin pie spice, combine 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, and ¼ tsp ground cloves.
- Fully ripe or slightly overripe bananas work best for maximum sweetness and flavor.
Nutrition
Calories: 285kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 31mgSodium: 195mgFiber: 3gSugar: 21g
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