Pumpkin Banana Chocolate Muffins are the perfect little pick me up snack after a workout at the gym, day of work or after school snack. A delicious combination of bananas, pumpkin with little tasty bites of chocolate chips. Although an optional ingredient is chocolate chips. Did I say optional? I made these with chocolate chips however, you can leave them out if you want. Needless to say, these are quick to make and disappear almost as fast.
Sometimes we all want something quick and tasty to feed our families. If you have never had bananas and pumpkin before than you are in for a treat. Indeed if you are a chocolate lover the chips just bring these muffins to another level altogether. Of course, what’s better than chocolate?
Pumpkin Banana Chocolate Muffins
You may be thinking why bananas? Well, I had brown bananas and wanted to use them up. Since I had already decided to make pumpkin muffins it was a no brainer to add them to the muffins. Plus by adding the bananas I no longer needed any oil. Thereby, making them healthier. I mean, chocolate chips will make any muffins yummy.
In fact, simply combine wet ingredients with sugar then combine dry ingredients. And lastly, combine wet and dry. Read my blog posts on Cassava Flour Information and Monk Fruit Sweetener Information if you are not familiar with these ingredients. Needless, to say you can purchase Unsweetened Coconut Milk, Maple Sugar, Organic Pumpkin, Monk Fruit Sweetener, Cassava Flour, Almond Flour, Aluminum Free Baking Powder, Lily’s Chocolate Chips stevia-sweetened, pink salt, 24 cup mini muffin tin all on Amazon.
Pumpkin Banana Chocolate Muffins
Ingredients:
1/4 cup unsweetened coconut milk or other nut milk
1/2 cup maple sugar
2 cups mashed bananas
1 can organic pumpkin
1/3 cup monk fruit sweetener
1 tsp pure vanilla
1 cup cassava flour
1 1/2 cup almond flour
1 tsp baking powder aluminum-free
1 tsp baking soda aluminum-free
1/8 tsp pink salt
* 3/4 cup chocolate chips homemade or store-bought
Directions:
First preheat the oven 350 F. In a bowl combine coconut milk, maple sugar, salt, mashed bananas, pumpkin, monk fruit sweetener, and vanilla and stir until mixed together.
In a separate bowl combine cassava flour, almond flour, baking powder, and baking soda until thoroughly combined. Next, combine the pumpkin mixture with the dry ingredients until combined.
Finally, fold in the chocolate chips. 
Lastly, using a cookie scoop fill oiled muffin tins/mini muffin tins or muffin paper liners.
Place muffins into the oven and bake 10 -12 minutes for mini muffins. For 15 to 20 minutes for full-size muffins or doublecheck until a toothpick comes out clean. 
Remove from oven and allow to cool before eating.
*These muffins can be made with or without chocolate chips.
Pumpkin Banana Chocolate Muffins
Equipment
Ingredients
- 1/4 cup unsweetened coconut milk or other nut milk
- 1/2 cup maple sugar
- 2 cup mashed bananas
- 1 15 oz. can organic pumpkin
- 1/3 cup monkfruit sweetener
- 1 tsp pure vanilla
- 1 cup cassava flour
- 1 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- *3/4 cup homemade or store-bought chocolate chips * optional. find the recipe on my blog
Instructions
- First, preheat the oven 350 F.
- In a bowl combine coconut milk, maple sugar, salt, mashed bananas, pumpkin, monk fruit sweetener, and vanilla and stir until mixed together.
- In a separate bowl combine cassava flour, almond flour, baking powder, and baking soda until thoroughly combined.
- Next, combine the pumpkin mixture with the dry ingredients until combined.
- Finally, fold in the chocolate chips.
- Lastly, using a cookie scoop fill oiled muffin tins/mini muffin tins or muffin paper liners.
- Place muffins into the oven and bake 10-12 minutes for min muffins or 15 to 20 minutes for full-size muffins or until a toothpick comes out clean. Remove from oven and allow to cool before eating.
* Optional Ingredient
- These muffins can be made with or without chocolate chips.
Notes
| Nutrition Facts | |
|---|---|
| Servings 36.0 | |
| Amount Per Serving | |
| calories 42 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 65 mg | 3 % |
| Potassium 45 mg | 1 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 2 g | |
| Protein 0 g | 1 % |
| Vitamin A | 28 % |
| Vitamin C | 1 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
