Ingredients

1 cup (120g) all purpose flour

½ cup (57g) white whole wheat flour*

¼ cup (30g) flaxseed meal

1 teaspoon pumpkin pie spice (or cinnamon)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 very ripe spotty medium to large bananas, mashed

⅔ cup (163g) pumpkin puree

⅓ cup (104g) pure maple syrup

¼ cup (50g) extra-virgin olive oil (or melted coconut oil)

¼ cup (60g) unsweetened vanilla almond milk (or milk of choice)

1 large egg, at room temperature

2 teaspoons vanilla extract

½ cup (90g) dark or semi-sweet chocolate chips, plus 2 tablespoons for sprinkling on top

Optional: ½ cup (56g) chopped walnuts (or pecans)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners and lightly spray the inside of each liner with nonstick cooking spray to prevent sticking.

Step 2: In a large bowl, whisk together the all purpose flour, white whole wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and kosher salt until evenly combined.

Step 3: In a separate large bowl, whisk the mashed bananas, pumpkin puree, maple syrup, olive oil, almond milk, egg, and vanilla extract until smooth and well mixed.

Step 4: Add the dry ingredients to the wet ingredients and gently fold together using a wooden spoon until just combined. Be careful not to overmix. Fold in the ½ cup chocolate chips and walnuts or pecans, if using.

Step 5: Divide the batter evenly among the prepared muffin liners. Sprinkle the tops with the remaining chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6: Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature. Makes 12 muffins.

Tips & Variations

For a nut-free version, omit the walnuts or pecans and add extra chocolate chips or dried fruit instead.

You can substitute pumpkin pie spice with 1 teaspoon cinnamon plus ¼ teaspoon nutmeg for a similar flavor.

Use mashed avocado instead of olive oil for a healthier fat option.

Try adding a tablespoon of shredded coconut or a pinch of sea salt on top before baking for extra texture and flavor.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option year-round.

What if I don’t have flaxseed meal?

If you don’t have flaxseed meal, you can omit it or substitute with an equal amount of ground chia seeds or additional flour, though flaxseed adds moisture and nutrition.