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–+ servings

Pumpkin  Banana Chocolate Chip Muffins

A delicious healthy muffin that is like by children and adults!
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Servings: 12
Ingredients Method

Ingredients
  

Dry Ingredients
  • 3/4 cup cup whole wheat flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup organic sucanat or coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
Wet Ingredients
  • 2 medium frozen bananas placed into a bowl and defrosted in a microwave on high for 1 1/2 minutes
  • OR 2 medium very ripe bananas mashed until creamy
  • 1/4 cup unsweetened almond milk or non-dairy milk of your choice
  • 1/4 cup unsweetened applesauce
  • 1 cup canned pumpkin puree
  • 1 1/2 tsp vanilla
  • 1/2 cup grain sweetened vegan chocolate chips or raisins

Method
 

  1. Preheat your oven to 350 degrees. Line muffin tins with cup cake liners or spray with non stick spray or use silicone baking pans.
  2. Into a big bowl, place all of the dry ingredients. Stir gently to incorporate. I like to use a wire whisk for this.
  3. Into a medium bowl, place all wet ingredients. Stir well. You can use an immersion blender or whisk to blend wet ingredients if you have large banana pieces in your wet ingredients this will break them up.
  4. Pour wet ingredients into dry ingredients and stir together - but do not over mix. Muffin batter doesn't need a lot of stirring. Add the chocolate chips.
  5. Line muffin tins with parchement cup cake liners or use a silicone muffin pan for oil baking. Spoon batter into prepared 12 muffin cups about 2/3 full.
  6. Bake in preheated 350 degree oven for 20-24 minutes. Cool in the silicone pans for 10- 15 minutes to make it easier to remove them from the pan. Store in the refrigerator or freezer.

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