5 from 30 votes
Pumpkin Banana Chocolate Chip Muffins (Nut-Free)
I ended up making Pumpkin Banana Chocolate Chip Muffins when I couldn't decide between baking banana bread or pumpkin bread! I really wanted to bake with a can of pumpkin puree on my counter but I also had some very ripe bananas. This recipe definitely satisfied both needs and were delicious and easy to make. The muffins were lightly sweetened, moist, and fluffy. This recipe is nut-free, dairy-free (if you use dairy-free chocolate), and easy to adapt egg-free.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
12
muffins
Calories:
185 kcal
Course:
Breakfast, Snacks
Cuisine:
American
Ingredients
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 banana large, ripe
- 2 egg
- 1 15- ounce pumpkin puree canned
- 1/2 cup brown sugar granulated sugar is ok too
- 1/4 cup olive oil or neutral oil
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips dairy-free as needed, divided
Notes
- Recipe variations:
- Use your favorite egg-replacer method for an egg-free variation.
- Use white chocolate chips instead of chocolate chips.
- Calories calculated are an estimate.