September 19, 2018

Chocolate chip banana pumpkin muffins


Banana bread and pumpkin bread are combined into one in these delicious spiced muffins loaded with chocolate chips. These chocolate chip banana pumpkin muffins are my contribution to this month's Fantastical Food Fight featuring Banana! Bananas are a staple in our house because the kids love them. They eat them up so quickly that they rarely turn brown, so I had to hide two just to get them ripe enough for muffin making! Muffin recipes are something I post a lot - they are so easy to make and the flavor combinations are endless. Plus, my toddlers love eating them and also helping to make them. You can taste hints of both the banana and the pumpkin - they are very flavorful from both of those as well as the spices. I wasn't sure about using chocolate chips, but I'm glad I did; they are a great addition to both banana bread and pumpkin bread. Using bananas also helps to really reduce the amount of added sugar, while still having a tasty muffin. This recipe will make 12 muffins.


Chocolate chip banana pumpkin muffins
1 cup all-purpose flour
1/2 cup whole wheat flour (or more all-purpose)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon freshly grated nutmeg
2 medium very ripe bananas
1/4 cup olive oil
1 large egg
1 teaspoon pure vanilla extract
3/4 cup pumpkin puree
1/3 cup sugar
1/4 cup lightly packed brown sugar
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Grease a muffin tin or place liners in the tin.

In a medium bowl, whisk together the flour through nutmeg.

In a large bowl, mash together the bananas and olive oil. Whisk in the egg through brown sugar until well-combined. Stir the dry ingredients into the wet until just combined and then stir in the chocolate chips.

Divide the batter evenly in each of the 12 muffins cups. Bake for 19-21 minutes, until springy and golden and an inserted toothpick comes out clean. Let cool before serving. Store any leftovers in an airtight container for up to a couple of days.


What was I cooking one year ago?: baked pumpkin oatmeal
Two years ago?: (un)stuffed banana pepper soup
Three years ago?: pumpkin oatmeal pancakes
Four years ago?: chicken & apple Indian curry
Five?: peach & cranberry chutney
Six?: salisbury steak w/ red wine-mushroom sauce
Seven?: beef & wild mushroom stew
8?: spiced pickled grapes
 

11 comments:

  1. These are some perfect Fall muffins! Love the fact that you baked these with wholewheat, olive oil and less sugar. A good one, Amy.

    ReplyDelete
  2. Who doesn't like a muffin? And gosh, you've doubled -- tripled! -- the flavor in these. Can't resist -- full of all my favorite flavors. Thanks!

    ReplyDelete
  3. Chocolate chips make everything more awesome! What a great lunch box treat these will make for my guys :)

    ReplyDelete
  4. Perfect muffin to hand to the family as they are running out the door in the morning.

    ReplyDelete
  5. These sound delicious, and the combo of banana and pumpkin is perfect for fall.

    ReplyDelete
  6. your muffins turned out beautifully, amy!! i bet they taste even better. :)

    ReplyDelete
  7. Well, you don't have to twist my arm to make these! Chocolate and bananas, uh...yes!

    ReplyDelete
  8. Can I just have you come over and make me some muffins. I've never been very successful with then yours are always so beautiful and the flavors you put together are fabulous!

    ReplyDelete

I love to hear from you!