These easy Pumpkin Banana Chocolate Chip Muffins are the only dessert you need this fall! These are great to make when you have leftover ripe bananas, extra pumpkin puree and need a little bit of spice in your day! Nut free and delicious, this recipe is lightly sweetened and comes out fluffy and moist, every time! They are the perfect combination of pumpkin and banana bread with chocolate chips mixed in!
I love to whip up a quick snack like this to satisfy my need for an afternoon or evening treat. Made with oat flour, they are wholesome, freezer friendly and my ultimate fall treat. Although, I make these cozy, gluten free and dairy free bites year-round. They work for breakfast in every season, to be honest. If you love a little fall treat to keep your sweet tooth satisfied, this delicous, warm-spiced baked recipe is perfect. For new recipes to try, check out my Gluten Free Fall Desserts here. Try my Gluten Free Lemon Poppyseed Cupcakes next, this Dairy Free Pumpkin Spice Creamer and my Gluten Free Carrot Cake Cupcakes.
Why You'll Love This Recipe
Perfect for kids and adults; who doesn't love the smell of cinnamon and pumpkin baking in their kitchen?
Nut free, gluten free and dairy free, plus an option to make it egg free. It's a super allergy-friendly and also wholesome recipe!
Soft, tender and so moist, I'm obsessed with the amazing texture of this recipe.
These Pumpkin Banana Chocolate Chip Muffins make the easiest on the go recipe.
The batter takes no time at all to whip up so it's really easy to add to your routine.
They're seasonal but you can seriously make them year-round!
The flavor combination of pumpkin, banana and chocolate is simply insane.
Equipment Needed
You'll only need the basics for this Pumpkin Banana Chocolate Chip Muffins recipe: one bowl, a spoon, measuring cups and spoons, a muffin tin (grab my favorite one here and use code LESSWITHLAUR10 for a discount) and muffin tin liners.
Ingredients Needed
Bananas: These add moisture to the muffins; you can use overripe bananas if neccessary in your Pumpkin Banana Chocolate Chip Muffins.
Vanilla extract: I never skip it. It adds warmth to baked goods.
Dairy free milk: Honestly any milk will work in this recipe.
Eggs or flax eggs: Provide structure and binding; flax eggs keep it vegan.
Olive oil: Adds healthy fats and gives the muffins a soft, moist crumb. Using oil also keeps them fresher for longer.
Pumpkin puree: Loads the muffins with extra moisture, flavor and nutrients.
Oat flour: I love using my Homemade Oat Flour to bake these muffins. You can also use store-bought!
Baking soda and baking powder: Make sure the baking powder and soda are both fresh.
Pumpkin spice: Totally optional, but I love the cozy fall spices!
Coconut sugar: I love using this natural sweetener in my baked items like these Pumpkin Banana Chocolate Chip Muffins.
Mini chocolate chips: I like to use these allergy-friendly mini chips.
Step By Step Instructions
Step 1: Gather your ingredients, preheat your oven to 350°F and line a muffin tin with muffin liners.
Step 2: In a large mixing bowl, mash the bananas and whisk in the vanilla, milk, eggs (or flax eggs), olive oil and pumpkin puree until smooth.
Step 3: Gently stir in the oat flour, baking soda, baking powder, pumpkin spice (if using), coconut sugar and a pinch of salt until just combined.
Step 4: Fold in the mini chocolate chips.
Step 5: Divide the batter evenly among the muffin liners and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let them cool slightly before serving them.
Storage
These Pumpkin Banana Chocolate Chip Muffins keep well at room temperature for up to 3 when stored in an airtight container. This makes them perfect for quick grab-and-go breakfasts or snacks.
If you'd like to keep them fresher for longer, place them in the refrigerator where they will last for about a week.
For longer storage, these muffins freeze beautifully. You'll need to cool them completely, then arrange them in a single layer on a baking sheet to freeze before transferring them to a freezer-safe bag or container.
They'll keep for up to three months and can be thawed at room temperature. I like to pop mine into the oven for a few minutes to refresh after freezing.
Variations
Extra texture: Stir in chopped walnuts, pecans or almonds and add some shredded coconut.
Berries: Swap half the chocolate chips with blueberries or raspberries.
Extra spice: Mix in cinnamon, nutmeg or extra ginger in your Pumpkin Banana Chocolate Chip Muffins.
Mocha: Replace the dairy free milk with cooled coffee.
Apple pumpkin: Fold in small diced apples for extra sweetness and moisture.
Extra protein: Add a scoop of your favorite protein powder to the dry ingredients.
Zucchini pumpkin muffins: Mix in finely grated zucchini for hidden veggies and extra moisture.
Nut butter swirl: Drop a teaspoon of almond or peanut butter on top of each muffin and swirl before baking.
Fall topping: Top with a sprinkle of cinnamon sugar or pumpkin seeds before baking.
How To Serve
Here's how I enjoy my Pumpkin Banana Chocolate Chip Muffins:
- On a plate for dessert alongside other fall treats like these Vegan Pumpkin Brownies.
- Warm from the oven with a little vegan butter.
- With a cup of coffee or tea!
- These muffins are perfect to bake for a friend or bring to a dinner!
Recipe FAQ
Why did my banana muffins turn out rubbery?
Generally I fnd that overmixing the batter can make muffins tough and rubbery. Stir just until the dry ingredients are incorporated to keep the texture light and fluffy.
Can I make these muffins lower histamine?
Yes! Swap banana for applesauce, use non-alcoholic vanilla, cardamom instead of pumpkin pie spice and no chocolate chips!
What is the secret to bakery style muffins?
A higher initial oven temperature helps muffins rise tall with domed tops, while not over mixing the batter keeps them tender!
How to keep chocolate chips from sinking in pumpkin bread?
Toss the chocolate chips lightly in oat flour before folding them into the batter. This just helps them stay evenly distributed. You can also add some to the top before baking!
How do I make homemade pumpkin pie spice?
I make my own DIY pumpkin spice by blending cinnamon, nutmeg, ginger and cloves together.
Can I make these muffins without chocolate chips?
Yes you can leave the chocolate out!
Should I refrigerate muffins?
I prefer to refrigerate them so they are good for longer!
Can I make mini muffins?
Yup! Divide the batter into a mini muffin tin and bake for 10-12 minutes, checking with a toothpick for doneness.
Can I use frozen bananas?
Definitely. Just thaw and drain any excess liquid before mashing to avoid too much moisture in the batter.
Can these be made gluten free?
They are already gluten free!
Are these muffins dairy free?
Yes, they are completely dairy free when made with plant-based milk and allergy-friendly chocolate chips.
How do I make a flax egg?
To make a flax egg, use 1 tbsp ground flaxseed and mix it with 3 tbsp of water. For this recipe, you will be substituting 2 eggs, so you will use 2 tbsp ground flaxseed and 6 tbsp water. Let it sit until it thickens (about 5-10 minutes). You want it to have a goopy consistency, similar to eggs.
Related Recipes
Be sure to try these fun fall dessert ideas next:
If you make this Pumpkin Banana Chocolate Chip Muffins and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok
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Pumpkin Banana Chocolate Chip Muffins
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 spoon
- measuring cups and spoons
- 16 muffin liners
Ingredients
- 2 bananas mashed
- 1 tsp vanilla
- 1 tbsp dairy-free milk
- 2 eggs or flax eggs
- 1/4 cup olive oil
- 1 cup pumpkin puree
- 2 3/4 cup oat flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp pumpkin spice optional
- 3/4 cup coconut sugar
- dash of salt
- 1 1/2 cups mini chocolate chips
Instructions
- Preheat the oven to 350°F and round up the ingredients.
- Add wet ingredients to a bowl and stir in dry ingredients.
- Fold in chocolate chips.
- Add batter to muffin tin liners and bake for 15-20 minutes or until a toothpick comes out clean from the center.
Megan
Do you think the result would be similar using a GF flour or almond flour instead of oat flour?
Lauren
yes you could use a 1:1 gluten-free flour!