Banana Pumpkin Chocolate Chip Muffins
User Reviews
5
8 reviews
Excellent
Banana Pumpkin Chocolate Chip Muffins
Report
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.
Share:
Ingredients
- Dry Ingredients:
- 1 cup all-purpose flour 120 g
- ½ cup white whole wheat flour 57g
- ¼ cup flaxseed meal 30 g
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet Ingredients:
- 2 banana very ripe, spotty, medium to large, mashed
- ⅔ cup pumpkin puree 163g
- ⅓ cup pure maple syrup 104 g
- ¼ cup extra-virgin olive oil 50g, or substitute melted coconut oil
- ¼ cup unsweetened vanilla almond milk 60 g; or milk of choice
- 1 egg large, at room temperature
- 2 teaspoons vanilla extract
- Mix-ins:
- ½ cup dark chocolate chips 90g, or semi-sweet chocolate chips; plus 2 tablespoons for sprinkling on top
- walnut 56g chopped, or substitute 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 Information
Show Details
Serving
1muffin (without nuts)
Calories
205cal
(10%)
Carbohydrates
30.1g
(10%)
Protein
3.3g
(7%)
Fat
9.1g
(14%)
Saturated Fat
2.5g
(13%)
Fiber
3.1g
(12%)
Sugar
13.3g
(27%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1muffin (without nuts) | |
| Calories | 205cal | 10% |
| Carbohydrates | 30.1g | 10% |
| Protein | 3.3g | 7% |
| Fat | 9.1g | 14% |
| Saturated Fat | 2.5g | 13% |
| Fiber | 3.1g | 12% |
| Sugar | 13.3g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
