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Pumpkin Banana Flax Chocolate Chip Muffins

Pumpkin Banana Flax Chocolate Chip Muffins
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Pumpkin Banana Flax Chocolate Chip Muffins are moist, nutrient-packed treats combining ripe bananas, pumpkin puree, ground flaxseed, and melty chocolate chips. These muffins offer a wholesome yet indulgent snack or breakfast option with a soft texture, warm spices, and natural sweetness without refined sugar.

Ingredients

Scale

Wet Ingredients

  • 2 ripe bananas, mashed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups whole wheat flour (or gluten-free baking mix for GF option)
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Add-ins

  • 3/4 cup chocolate chips (use plant-based chocolate chips for vegan option)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Gather and measure all ingredients. Mash the ripe bananas until smooth and combine with the pumpkin puree until evenly blended.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the mashed bananas and pumpkin puree with eggs, maple syrup or honey, vanilla extract, and melted coconut oil or butter to form a smooth, flavorful wet base.
  3. Combine Dry Ingredients: In a separate bowl, sift or whisk together whole wheat flour (or gluten-free baking mix), ground flaxseed, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
  4. Bring the Mixture Together: Slowly fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can make muffins tough. Gently stir in the chocolate chips last for even distribution.
  5. Bake Your Muffins: Divide the batter evenly into a greased or lined 12-cup muffin tin, filling each cup about three-quarters full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Notes

  • Use heavily spotted ripe bananas for maximum sweetness and moisture.
  • Stir ingredients only until just combined to keep muffins light and fluffy.
  • Fold chocolate chips carefully to prevent sinking to the bottom.
  • Bake at a consistent 350°F without opening the oven early for best texture.
  • Use fresh ground flaxseed or store flaxseed in the fridge to maintain potency.
  • For gluten-free muffins, swap whole wheat flour with a gluten-free baking blend.
  • For vegan muffins, replace eggs with flaxseed eggs and use plant-based chocolate chips.
  • Optional mix-ins include chopped walnuts, pecans, raisins, shredded coconut, or seeds.

Nutrition

Keywords: pumpkin muffins, banana muffins, flaxseed muffins, chocolate chip muffins, healthy muffins, gluten-free muffins, vegan muffins, breakfast snack

Find it online: https://lillysplate.com/pumpkin-banana-flax-chocolate-chip-muffins/