Pumpkin Banana Chocolate Chip Muffins
These pumpkin banana muffins are tender, naturally sweet and packed with cozy fall flavors. Moist from bananas and pumpkin puree, lightly spiced and studded with mini chocolate chips, they’re perfect for breakfast, snacks or lunchboxes. Quick to mix and easy to bake, they make a wholesome treat the whole family will love.
Servings: 16 muffins
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 spoon
- 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.