Pumpkin Banana Bread Muffins

Banana Pumpkin Muffins on parchment paper.

5 from 1 vote

Pumpkin Banana Bread Muffins are perfect for fall baking! Healthier ingredient swaps, warmly spiced, sweetened with maple syrup, and topped with mini chocolate chips, these gorgeous big muffins make a delicious breakfast or snack!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 196kcal

Author: Meryl Downing

Ingredients

1 cup flour
¾ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
⅓ cup maple syrup
¼ cup milk
3 Tablespoons coconut oil or butter melted
1 egg
2 bananas mashed
15 ounces pumpkin puree
1 teaspoon vanilla extract
⅓ cup mini chocolate chips half in the batter, half for topping

Instructions

Preheat oven to 375℉.
Whisk dry ingredients in a large bowl.
Add all other ingredients, including half the chocolate chips, and mix until incorporated.
Divide the batter evenly into 12 paper-lined muffin cups. They will be very full! Generously top with the rest of the mini chocolate chips.
Bake for 35 to 40 minutes. Don't open the oven to peek or check until at least 30 to 35 minutes. Allow to cool in the pan for 30 minutes!

Notes

- Bake Longer than you Think! - You really need to bake these muffins at least 30 minutes but probably closer to 35 or 40 to cook all the way through. These are 12 BIG muffins, that contain lots of pumpkin puree and banana which just takes longer to bake through and set up.

- Don't Peek in the Oven! - This will cause your muffins to sink in the middle when they are trying to rise. Large muffins need consistent hot heat, wait at least 30 or 35 minutes to check on the muffins.

- Let them Cool - You really need to wait with these muffins, that pumpkin puree is like molten lava hot from the oven, carry over cooking will continue to help them set up! Leave them in the pan at least 30 minutes.
- Maple Syrup can be substitute with brown sugar.
- Cinnamon, Ginger and Nutmeg could be substituted with 2 teaspoons of pumpkin spice.

Nutrition