Pumpkin Spice Banana Chocolate Chip Muffins. These muffins are a must make for Fall! I know it’s not Fall yet, but it’s technically September and that is good enough for me!
Actually, I eat pumpkin all year long. Why limit it to one season? These healthy muffins are vegan, gluten free and oil free!
You can make up a big batch of these muffins and freeze them. So whenever you have a pumpkin craving, even if it’s during Spring or Summer, you can have a taste. They also make great additions to your kids lunchboxes!
I may or may not have loaded these up with extra chocolate chips for my kids. 😉 You can never have too much chocolate, right?
Looking for more pumpkin recipes?
- Flourless Chocolate Pumpkin Brownies
- Pumpkin Spice Coffee Cake Muffins
- Healthy Pumpkin Ice Cream
- Pumpkin Chocolate Mousse Pie
- Pumpkin Pecan Pudding Bread
- Pumpkin Oatmeal Cream Pies
Pumpkin Spice Banana Chocolate Chip Muffins
Pumpkin Spice Banana Chocolate Chip Muffins
The perfect blend to pumpkin and spices with bursts of chocolate chips. Vegan and gluten free!
Ingredients
- 2 1/2 cups gluten free oat flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 can pumpkin puree OR 2 cups cooked pureed pumpkin
- 1/3 cup maple syrup
- 1 large banana, smashed (about 3/4 cup)
- 1/3 cup dark chocolate chips
Instructions
Preheat oven to 350.
In a large bowl, mix all the dry ingredients except the chocolate chips. Stir.
In a large mixing bowl, add all the wet ingredients. Mix well.
Add dry to wet and mix until combined.
Fold in the dark chocolate chips.
Spoon batter into lined or greased muffin tins.
Bake in the oven for 12-15 minutes or until a toothpick comes out clean.
Let the muffins cool before trying to remove them from the muffin tins.
Once cool, store the muffins in an airtight container in the fridge. Enjoy!
Recipe Notes
These muffins should last a couple weeks in the fridge. They can also be frozen for up to 6 months.
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