Description

Deliciously moist and flavorful Banana Pumpkin Chocolate Chip Muffins made with a blend of all-purpose and whole wheat flours, pumpkin puree, ripe bananas, and a hint of pumpkin pie spice. These muffins feature dark chocolate chips and optional walnuts for added texture and richness, perfect for a healthy breakfast or snack.

Ingredients

Scale

Dry 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

Wet Ingredients:

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 sub melted coconut oil)
¼ cup (60g) unsweetened vanilla almond milk (or milk of choice)
1 large egg, at room temperature
2 teaspoons vanilla extract

Mix-ins:

½ cup (90g) dark or semi-sweet chocolate chips, plus 2 tablespoons for sprinkling on top
Optional: ½ cup (56g) chopped walnuts (or sub pecans)

Instructions

Prep your pan: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and spray the liners with nonstick cooking spray to prevent sticking.
Whisk the dry ingredients: In a large bowl, combine the all-purpose flour, white whole wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and kosher salt. Whisk well until evenly mixed.
Mix the wet ingredients: In a separate bowl, whisk together the mashed bananas, pumpkin puree, pure maple syrup, extra-virgin olive oil, unsweetened vanilla almond milk, large egg, and vanilla extract until smooth and well combined.
Make the batter: Gradually add the dry ingredients into the wet ingredients, stirring gently with a wooden spoon until just combined. Avoid overmixing to keep the muffins light and tender. Fold in the chocolate chips and optional chopped walnuts or pecans.
Bake: Divide the batter evenly into the prepared muffin liners. Sprinkle a few extra chocolate chips on top of each muffin for a decorative touch. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for best texture and flavor. These muffins also taste delicious the next day.

Notes

You can substitute coconut oil for the olive oil if preferred.
Use dairy or nut milk alternatives according to your dietary needs.
Ensure bananas are very ripe for natural sweetness and moisture.
For a nut-free version, omit walnuts or pecans.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: banana pumpkin muffins, chocolate chip muffins, healthy breakfast muffins, pumpkin spice muffins, fall recipes, vegetarian muffins