Pumpkin Banana Chocolate Chip Muffins

Autumn is here and you need to try these muffins! They scream Fall with the crisp in the air, the leaves crunching under your feat and the oven baking warm baked goods until the Spring.

These are healthy. I know, I know, they do have white sugar. I find that most of the no-sugar recipes just don’t taste right (or good) and I don’t use alternative sugars, so I add some regular old white sugar in and make sure the rest is healthy. I have no doubt you’ll love these!

Pumpkin Banana Chocolate Chip Muffins

  • Servings: 18
  • Difficulty: easy
  • Print


  • 4 tablespoons unsalted, room-temperature butter
  • 1 cup white sugar
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1/2 cup greek or whole milk yogurt
  • 1/2 cup pumpkin puree
  • 2 teaspoon vanilla extract (see my homemade vanilla recipe here)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pue spice
  • 1/2 cup chocolate chips, divided


  1. Preheat oven to 350 degrees. Grease a 12-cup muffin pan with cooking spray or greased paper liners (make sure to grease to paper liners too or the batter will stick to them once baked).
  2. In a medium bowl, beat butter and sugar on high speed until well combined, about 1 minute. Add eggs one at a time until combined. Then add vanilla. Add mashed bananas, yogurt, and pumpkin puree and continue beating until well combined (about 1 more minute).
  3. In a separate medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Mix until well combined.
  4. Add dry ingredients to wet ingredients and mix just until combined. Don’t over mix. Fold in chocolate chips.
  5. Fill muffin cups 3/4 full, top with 1-2 chocolate chips and bake for 25 minutes, or until a toothpick tester comes out clean. Let cool for 5 minutes before removing from tin and cool completely on a cooling rack. Repeat all of step 5 with remaining batter. Enjoy! 
Adapted from: dianemorrisey via instagram


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