Made with both pumpkin and banana, and studded with mini chocolate chips, these moist and tasty muffins are perfect for breakfast or snacking.
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 Pumpkin Chocolate Chip Banana Muffins you can have the best of both worlds.
There are so many things I love about this muffins. First of all the bake up so tall and beautiful. I just love a pretty muffin!
With both pumpkin and banana, these muffins are incredibly moist and tender. Then there’s the pumpkin pie spice, which gives them that delicious pumpkin pie flavor.
And don’t forget the chocolate chips! I like to use the mini chips in this recipe, but regular will work just fine if that’s what you have on hand.
You could also add chopped nuts. Or use nuts in place of chocolate chips (but why would you leave out the chocolate?). Or skip the nuts and chocolate chips all together.
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!
This is an especially great way to use up those over-ripe bananas. And who doesn’t need more recipe for using up bananas?
If you don’t have pumpkin pie spice, you can use a combination of ginger, allspice and nutmeg. And if you don’t have buttermilk, just add a tablespoon or so of white vinegar to regular milk. Works like a charm!
I really love making these muffins in the fall–they make the house smell so good while they bake. But this is definitely a recipe you’ll want to make all year long.
We love these for quick breakfasts, after school snacks, and even dessert. You may even want to double the batch and keep some in the freezer for later. Enjoy!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Flour–white and whole wheat
- Brown sugar
- Baking powder
- Baking soda
- Spices: cinnamon, pumpkin pie spice, salt
- Eggs
- Canned pumpkin
- Bananas
- Buttermilk
- Canola or vegetable oil
- Vanilla
- Mini chocolate chips
Pumpkin Chocolate Chip Banana Muffins
Ingredients
- 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 flours, brown sugar, baking soda and powder, salt, cinnamon and pumpkin pie spice.
- In a separate bowl, combine eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir wet ingredients into dry ingredients until just moistened. Stir in 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
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4 comments
Lusche
I tried this recipe last weekend. It was a success the first try! What won me over to try this recipe was the minimal sugar used, This is one of the best muffin recipes I’ve tried. Thank you for sharing.
Roses
I love PUMPKIN CHOCOLATE CHIP BANANA MUFFINS and I love your recipe. That’s great. This is the first time I perfect it. Thanks you!
Michael
A piece of Pumpkin Chocolate Chip Banana Muffin for breakfast is great. Both delicious and provide enough energy. I had to wake up at 4 am to make cakes and the result was worthy. I love your recipe. Thanks Danelle!
Robin Dromarsky
Boy… really not a fan of these muffins. Cooking temp was off. AND they are dry. 10/10 don’t recommend