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Two warm, stacked healthy pumpkin banana chocolate chip muffins showing a bite taken out of the top one, revealing the moist interior and melted dark chocolate chips.

Healthy Pumpkin Banana Chocolate Chip Muffins

Soft, moist, and naturally sweetened muffins made with pumpkin, banana, whole wheat flour, and dark chocolate chips. A wholesome treat perfect for breakfast or snacking!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Banana Muffins
  • 1 cup pumpkin purée
  • 2 ripe bananas mashed
  • 2 large eggs
  • 1/4 cup olive oil or melted coconut oil
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped walnuts optional

Equipment

  • Muffin Tray
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tray with paper liners or oil it lightly.
  2. In a large bowl, whisk together pumpkin purée, mashed bananas, eggs, oil, honey, and vanilla until smooth.
  3. In a separate bowl, mix whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Add dry ingredients to the wet mixture and fold gently until combined.
  5. Stir in chocolate chips and optional walnuts, being careful not to overmix.
  6. Scoop batter into muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the tray for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For extra moisture, add a tablespoon of Greek yogurt. You can also swap chocolate chips for raisins or cranberries for a fruitier version.