Easy Healthy Pumpkin Banana Muffins

Thanks to the sweetness of ripe bananas, these pumpkin chocolate chip muffins require very little added sugar.

4.86 from 7 votes

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Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: muffins

Author: Kris Bordessa

Preheat oven to 375 degrees.
Prepare a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugar, pumpkin pie spice, and cinnamon. Set aside.
½ cup sugar, 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda
In a large mixing bowl, whisk together mashed bananas, pumpkin, eggs, butter, and honey.
3 ripe bananas, 2 eggs, ⅓ cup butter, 1 ⅓ cups pumpkin puree, ½ cup honey
Stir together wet and dry ingredients until just combined.
Fold chocolate chips into the batter.
1 cup semi-sweet chocolate chips
Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
Bake for 18 to 20 minutes.
Allow to rest in muffin tin for 5 minutes before serving, or cool and store in an airtight container.

Makes 12 regular sized muffins.
If you're trying to cut sugars, try using a monk fruit brown sugar replacement. It's a natural sweetener. You can use canned pumpkin puree or homemade pumpkin puree. For spiced banana pumpkin muffins, stir in 2 teaspoons of pumpkin pie spice blend.
You can pop them into a lunchbox, enjoy them for breakfast, or easily freeze them to last weeks.