Pumpkin Spice Banana Chocolate Chip Muffins

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!


Pumpkin Spice Banana Chocolate Chip Muffins


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!



Pumpkin Spice Banana Chocolate Chip Muffins


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?



Pumpkin Spice Banana Chocolate Chip Muffins

Pumpkin Spice Banana Chocolate Chip Muffins

Prep Time 10 min Cook Time 14 Yields 12 muffins     adjust servings

The perfect blend to pumpkin and spices with bursts of chocolate chips.  Vegan and gluten free!


  • 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


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.


Pumpkin Spice Banana Muffins

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13 thoughts to “Pumpkin Spice Banana Chocolate Chip Muffins”

    1. Preciosa use this nutrition calculator! It's awesome... I use it all the time because I also substitute a lot of things in recipes to make them half the calories they are. ------> https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
  1. I made this recipe as mini muffins with all purpose flour. I baked them for 12-13 minutes but they may have been okay with 10-11 instead. I may cut the baking soda in half however. They came out a little baking soda-y. But maybe it's because they were mini instead of full muffins? But I still think they taste delicious and would be interested in making again! Thank you for the recipe!
    1. I'm glad you liked them! I haven't tried them as mini muffins, but if I ever do, I will cut the baking soda too based on your experience.

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