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.
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 for Pumpkin Chocolate Chip Banana Muffins to your favorite Pinterest board for later.
Tips for Choosing and Storing Bananas
Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.
If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.
Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.
Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.
Here’s what you’ll need to make Pumpkin Chocolate Chip Banana Muffins
- 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
Made with both pumpkin and banana, and studded with mini chocolate chips, these moist and tasty muffins are perfect for breakfast or snacking.
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 Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 207 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 27mg Sodium: 181mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 3g Sugar: 16g Sugar Alcohols: 0g Protein: 4g
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Who Dished It Up First: Adapted from Taste of Home
Robin Dromarsky
Boy… really not a fan of these muffins. Cooking temp was off. AND they are dry. 10/10 don’t recommend