![['Close-up view of moist Banana Pumpkin Chocolate Chip Muffins with chocolate chips on top.', 'Side view of fresh Banana Pumpkin Chocolate Chip Muffins showing a golden-brown crust.', 'Juicy Banana Pumpkin Chocolate Chip Muffins displayed with melted chocolate chips on the surface.', 'Deliciously baked Banana Pumpkin Chocolate Chip Muffins showcasing their fluffy texture.']](https://timetocooks.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__ed9bd7c6-c30c-4cd2-87d7-fa2657d41d96_0-300x300.webp)
Banana Pumpkin Chocolate Chip Muffins
These moist and flavorful muffins combine ripe bananas and pumpkin with chocolate chips for a delicious treat. Perfect for breakfast or a snack, they are easy to make and loved by all.
Ingredients
Dry ingredients
- 1 cup all purpose flour
- ½ cup white whole wheat flour *
- ¼ cup flaxseed meal
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet ingredients
- 2 medium bananas, mashed very ripe spotty medium to large
- ⅔ cup pumpkin puree
- ⅓ cup pure maple syrup
- ¼ cup extra-virgin olive oil (or sub melted coconut oil)
- ¼ cup unsweetened vanilla almond milk (or milk of choice)
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
Mix-ins
- ½ cup dark or semi-sweet chocolate chips plus 2 tablespoons for sprinkling on top
- Optional: ½ cup chopped walnuts (or sub pecans)
Instructions
- Preheat oven to 350°F, line muffin pan with liners, and spray with nonstick spray.
- Whisk dry ingredients in a large bowl until combined.
- Mix wet ingredients in a separate bowl until smooth.
- Combine dry and wet, then fold in chocolate chips and nuts if using.
- Divide batter into liners, sprinkle with extra chocolate chips, and bake 20-25 minutes.
- Cool for 5 minutes, then transfer to wire rack. Serve warm or next day.
Notes
For best results, do not overmix the batter to keep muffins light and fluffy.