I needed (aka, I WANTED) to make a new muffin for Amelia’s lunchbox today, and I wanted it to be both festive and healthy. So, pumpkin + naturally sweetened = a winner!
These muffins taste so so goof. I love how they don’t have any processed sugar in them (well, minus the few chocolate chips I stuck in them :)). But, even without them, they’re amazing! I left the chocolate chips out of Matilda’s (poor girl :)) so she could eat them too.
I have to say, these muffins were a huge hit and I’m so beyond happy because we now have a big freezer stash of them! Happy (almost) Halloween!
Banana Pumpkin Chocolate Chip Muffins
- 1 1/2 cups all-purpose flour (can sub up to 1/2 cup whole wheat flour in place of AP flour)
- 3 tablespoons ground almond meal (flaxseed or chia seed)
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1/2 cup milk, any kind
- 3 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 large ripe banana, mashed
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees. Lightly spray muffin tray with non-stick cooking spray or line with muffin liners. Set aside.
- In a medium sized mixing bowl whisk together the flour, almond meal, baking soda, baking powder, salt and pumpkin pie spice. Set aside. In a separate larger mixing bowl, whisk together the wet ingredients: eggs, milk, maple syrup, coconut oil, vanilla extract, pumpkin puree and mashed banana.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Mix in chocolate chips.
- Divide the batter between 12 prepared baking cups and bake for approximately 20 minutes, or until toothpick inserted into the center comes out clean. Enjoy!