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chocolate chip pumpkin muffins on a gray linen cloth

chocolate chip pumpkin muffins

Muffins can be full of sugar and saturated fats, but this recipe is sweetened with ripe bananas and maple syrup and skips the butter. Pumpkin is nutrient-rich with vitamins A, C and E, along with beta-carotene. It also has fiber, which aids in digestion and gut health. Give these muffins a try - they can be eaten for breakfast alongside eggs or as a snack any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 1 large ripe banana, mashed
  • 15 oz canned pumpkin puree (not pumpkin pie mix)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups whole wheat or oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup dark chocolate chips

Method
 

  1. Preheat oven to 375F and line your muffin tin with muffin liners.
  2. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla.
  3. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
    4. You can substitute 2 tsp pumpkin pie spice for the cinnamon, nutmeg and ginger.
  4. Spoon batter into the muffin liners and bake for 20 minutes, until a toothpick comes out clean. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container and refrigerate for up to 5 days.