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Pumpkin Banana Flax Chocolate Chip Muffins

Pumpkin Banana Flax Chocolate Chip Muffins

  • Author: Mary
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free (with gluten-free flour substitution)

Description

Pumpkin Banana Flax Chocolate Chip Muffins are a moist, nutrient-packed treat combining ripe bananas, pumpkin purée, and the subtle crunch of flaxseed with melty mini chocolate chips. Perfect for breakfast, snacks, or dessert, this easy recipe uses wholesome ingredients to deliver deliciously balanced flavors and comforting warmth.

Ingredients

Scale

Main Ingredients

  • 2 very ripe bananas, mashed
  • 1 cup pure pumpkin purée
  • 2 large eggs
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar or maple syrup
  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Optional spices: nutmeg, ginger, or allspice (to taste)
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease to prevent sticking.
  2. Mash the Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in pumpkin purée, eggs, vegetable or coconut oil, vanilla extract, and your chosen sweetener until well combined.
  3. Combine Dry Ingredients Separately: In another bowl, whisk together whole wheat flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, and any optional spices.
  4. Mix Wet and Dry Components: Gently fold the dry ingredients into the wet mixture until just combined, avoiding over-mixing to keep the muffins tender.
  5. Fold in Chocolate Chips: Stir mini chocolate chips evenly throughout the batter for delicious pockets of chocolate in every bite.
  6. Bake to Perfection: Divide the batter evenly among muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely, ensuring they set and stay moist.

Notes

  • Use very ripe bananas for maximum natural sweetness and moisture.
  • Do not overmix the batter; fold gently until ingredients are combined to keep muffins tender.
  • Measure flour by spooning into your measuring cup for accurate amounts and better texture.
  • Store ground flaxseed in the refrigerator to maintain freshness and nutrient quality.
  • Add chocolate chips last and fold in gently to prevent premature melting.
  • Start checking muffin doneness at 18 minutes to avoid overbaking.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pumpkin muffins, banana muffins, flaxseed muffins, chocolate chip muffins, healthy snack, gluten-free option

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Find it online: https://marysplate.com/pumpkin-banana-flax-chocolate-chip-muffins/