Pumpkin Chocolate Chip Banana Muffins

Why You’ll Love This Recipe

When it comes to choosing between pumpkin or banana muffins (especially when chocolate chips are involved) it’s a tough call. But with these muffins, you can have the best of both worlds.

• Easy to Make: Not only are these muffins delicious, they come together so easily, with ingredients you most likely have on hand. So you can whip up a batch right now!
• Use Those Ripe Bananas! This is an especially great way to use up those over-ripe bananas. And who doesn’t need more recipe for using up bananas?
• Make-Ahead Friendly: These muffins are great for breakfast, snacking, or freezing for later.
• A Family Favorite: Kid-approved and lunchbox-ready, these muffins always disappear fast!

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Pumpkin Chocolate Chip Banana Muffins

Made with both pumpkin and banana, and studded with mini chocolate chips, these moist and tasty muffins are perfect for breakfast or snacking.

4.41 from 108 votes

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Course: Breads

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 14 -16 muffins

Calories: 207kcal

Author: Danelle

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Ingredients 

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• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 1 cup canned pumpkin
• 2 small bananas mashed (about 1/2 cup)
• 1/3 cup buttermilk
• 1/4 cup canola or vegetable oil
• 1 teaspoon vanilla
• 3/4 cup mini chocolate chips

Instructions

• Preheat oven to 425 degrees. Line muffin tins with with muffin papers and spray with non-stick cooking spray.
• In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, 2/3 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice.
• In a separate bowl, combine 2 eggs, 1 cup canned pumpkin, 2 small bananas, 1/3 cup buttermilk, 1/4 cup canola or vegetable oil and 1 teaspoon vanilla Stir wet ingredients into dry ingredients until just moistened. Stir in 3/4 cup mini chocolate chips.
• Bake for 5 minutes at 425 degrees. Lower oven temperature to 350 degrees and bake for about 15 more minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pans before removing to wire racks to cool completely.

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Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 181mg | Fiber: 3g | Sugar: 16g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Recipe Tips

• Use VERY ripe bananas: The browner the banana, the sweeter and softer your bread will be.
• Don’t overmix the batter: Stir until just combined. Overmixing can make your muffins dense.
• Start hot, then cool it down: That initial 425°F burst helps the muffins rise tall and fluffy before finishing at 350°F.
• Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Too much flour can make your muffins dry.

Storing and Freezing

• Counter Top: Store completely cooled muffins in an airtight container lined with paper towels (to absorb moisture), for up to 3 days.
• Refrigerator: If you want them to last longer, refrigerate for up to 5 days.
• Freezer: Wrap each muffin individually in plastic wrap or foil, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months.

Variations and Fun Twists

• Chocolate Lovers: Swap mini chocolate chips for dark chocolate chunks.
• Oat Topped: Sprinkle a mix of oats, brown sugar, and cinnamon on top before baking.
• Banana Nut: Stir in 1/2 cup of toasted, chopped pecans or walnuts for added crunch and flavor.
• Spiced: Add a pinch of nutmeg or clove for (or both) for a cozy fall flavor.

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