Banana Pumpkin Chocolate Chip Muffins

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

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees. Lightly spray muffin tray with non-stick cooking spray or line with muffin liners. Set aside.
  2. 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.img_9748
  3. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Mix in chocolate chips.
  4. 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!

Slightly adapted from: theforkedspoon.com

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