Banana Pumpkin Chocolate Chip Muffins
Pumpkin Banana Muffins with a boost of extra nutrition thanks to flaxseed meal! These delicious pumpkin banana muffins taste like a cross between pumpkin and banana bread and are packed with fiber and omegas thanks to flaxseed meal and optional walnuts. These healthy pumpkin banana muffins are freezer-friendly and the perfect thing to make when you need to use up leftover pumpkin puree.
Servings 12 muffins
Calories 205cal
Ingredients
- 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: 1/2 cup (56g) chopped walnuts (or sub pecans)
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the all purpose flour, white whole wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, whisk together mashed banana, pumpkin, pure maple syrup, olive oil, milk egg, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chocolate chips and walnuts (or pecans), if using.
- Divide batter evenly into muffin liners, then sprinkle each muffin with a few extra chocolate chips. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
- Cool muffins for 5 minutes then remove from the pan and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
Notes
*If you don’t have white whole wheat flour you can use whole wheat pastry flour or all purpose flour.
For a nutrition boost: Stir 2 to 3 tablespoons of hemp hearts into the batter with the chocolate chips to boost the protein and add tons of vitamins and minerals.
To make gluten free: Use a gluten free 1:1 all purpose flour for the all purpose and white whole wheat.
To make dairy free: Use dairy free milk and dairy free chocolate chips.
Nutrition
Serving: 1muffin (without nuts) | Calories: 205cal | Carbohydrates: 30.1g | Protein: 3.3g | Fat: 9.1g | Saturated Fat: 2.5g | Fiber: 3.1g | Sugar: 13.3g