Ingredients

Scale

2 large eggs
1 medium-size ripe banana, mashed (100 g or 1/2 cup)
1/4 cup (60 g) canned pumpkin puree
1/4 cup (55 g) plain 2% Greek yogurt
6 Tbsp (75 g) coconut palm sugar*
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/4 tsp salt
1 1/4 cup (150 g) whole wheat pastry flour**
1/3 cup (60 g) chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350ºF (176ºC), and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
Divide the batter evenly among the 9 muffin cups, filling them 3/4 full. If desired, sprinkle some additional chocolate chips on top and gently press them in.
Bake for 17 – 19 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Notes

* You can also use brown sugar. ** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I’d probably go 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I’ve also had readers say that an all-purpose gluten-free mix works as well.

Prep Time: 10 mins
Cook Time: 17 mins

Keywords: baking, banana, banana muffins, chocolate chip, Fall, Greek yogurt, healthy, pumpkin, pumpkin banana muffins, pumpkin muffins, pumpkin spice, recipe, snack