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Overhead view of a pumpkin banana muffin cut in half on a paper wrapper.
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Pumpkin Banana Muffins

These whole wheat Pumpkin Banana Muffins are easy and moist with pumpkin purée, mashed banana and chocolate chips. They’re oil-free and dairy-free with a vegan option included!
Course Breakfast
Cuisine American, Canadian
Keyword banana, chocolate chips, muffins, pumpkin, vegan, whole wheat
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 179kcal
Author Leanne

Ingredients

  • 1 ¾ cups whole wheat flour
  • 4 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup mashed ripe banana
  • ½ cup unsweetened almond milk
  • ⅓ cup natural peanut butter
  • ¼ cup coconut sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plant-based chocolate chips
US Customary - Metric

Instructions

  • Preheat oven to 425F and grease a 12-cup muffin pan or line it with paper muffin liners.
  • In a medium-sized bowl, combine the flour, pumpkin spice, baking soda and salt.
  • In a separate large bowl, whisk together the pumpkin, banana, almond milk, peanut butter, coconut sugar, egg and vanilla.
  • Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
  • Fold in the chocolate chips (reserving a few for the tops).
  • Evenly divide the batter into the prepared muffin pan. Each cavity should be almost filled. Top with remaining chocolate chips.
  • Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for 4-5 days. 

Notes

  1. Make sure you're using pumpkin puree and not pumpkin pie filling, which is already sweetened and flavored with spices.
  2. If you don't have a kitchen scale, you’ll want to measure your flour using the spoon and level method with a dry measuring cup.
  3. Warmer ingredients incorporate together better so I usually bring my almond milk, peanut butter and egg to room temperature before baking.
  4. You'll want to fill the muffin cups almost to the top so the muffins rise into a dome.
  5. I made these muffins in a lighter colored pan. If you use a darker muffin pan, it may brown the bottom of your muffins a little quicker.
  6. To make vegan pumpkin muffins, substitute a flax egg for the egg and make sure you're using vegan chocolate chips.

Nutrition

Calories: 179kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 219mg | Potassium: 192mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3253IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg