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.
Servings: 14 -16 muffins
Calories: 207kcal
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.
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