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.

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