It’s pumpkin spice comfort season! These clean eating Banana Pumpkin Spice Chocolate Chip Muffins are gluten-free, refined sugar-free, and made in one bowl for a quick and easy sweet breakfast, snack, or dessert. These muffins are sweetened simply with mashed banana and a small amount of pure maple syrup. Pure fall goodness right here!

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So I know pumpkin spice is a bit saturated, and you’re probably already tired of hearing about it — or you are a pumpkin spice fanatic. Which one are you?

Maybe you’re in between like me. I’m not sooo obsessed, but I do especially love it when pumpkin is in season!

These are my new favorite muffins. They might even be my all time favorite.

They’re very moist, with just enough sweetness. If you’re worried about trying a recipe without added conventional sugars, start with this recipe because the mashed banana and touch of pure maple syrup brings everything together nicely.

I’m super obsessed with these. They’re not too chocolat-ey, they’re not too pumpkin-ey, and they’re not too banana-ey. These muffins have the best combination of flavors.

Many times when using banana in baking it tends to overpower the whole dish, bit in this case they only add a hint of sweet banana flavor.

In additional to their incredible flavor, I also love this muffin recipe because they are:

Easy: using only one bowl and simple ingredients that you probably already have, simply whisk it all together and bake.
Healthy: they are high in fiber, vitamins, minerals, and antioxidants. They’re still quite high in carbs and sugar, but they are natural sugars and are free of all the yucky stuff that most muffin recipes call for!
Make ahead: you can prep these muffins ahead of time and enjoy them the whole week – or the whole month!
Freezer friendly: these muffins freeze and reheat very well for a quick breakfast, snack, or dessert!
Enjoyed by everyone! serve to your whole family, give some as a gift, bring to church, school or work for everyone to enjoy.

WHAT WILL I NEED FOR THESE DELICIOUS MUFFINS?

Ah, this is what’s so awesome about this recipe. You only need a few simple ingredients that you probably already have in your pantry.

You will need ripe bananas of course. The spotty bananas are the sweetest. I always recommend voting with your dollar and look for certified organic bananas. They usually tend to be fair-trade certified, and rainforest alliance certified as well which is fantastic. They’re pretty easy to find these days. Just check the stickers. 🙂

I buy organic pumpkin puree in a can that is BPA free, but you can totally cook and blend up your own pumpkin if you’d like. It’s the perfect season for it! You can buy bulk pumpkin puree here for all of your fall baking excitement.

Two whole eggs are needed for this recipe. Of course I always recommend to opt for organic pasture-raised eggs. If you’re egg free you could try one of my egg substitutions.

You’ll need some sort of fat. I used grass-fed butter but you could try coconut oil or ghee. I haven’t tried using those though, so that’s at your own risk. I would think they would come out fine. The coconut oil might give them a touch of coconut flavor, which wouldn’t be terrible as long as you’re okay with coconut. They might be a bit more greasy, too.

For the delicious fall flavor, I used pure vanilla extract, pumpkin pie spice, cinnamon, and a bit of pure maple syrup. You’ll need some sea salt, baking powder, and baking soda as well.

Don’t forget the chocolate chips like I did the first time! If you forget to add the chips to your batter like I did, just add them once you get the batter in the muffin liners. All good here!

If you want to keep this recipe completely cane sugar-free, you can buy some stevia sweetened chocolate chips or cacao nibs.

I used homemade oat flour in this recipe to keep them gluten-free. I love using oat flour in many recipes. It adds a bit of its own sweetness. You can learn how to make DIY oat flour below.

HOW TO MAKE HOMEMADE OAT FLOUR

Homemade oat flour is usually a 1:1 ratio rolled oats to oat flour. Rolled oats can be a bit generous sometimes, so you might have a bit extra flour.

You will need 1 cup of gluten-free rolled oats to make 1 cup of oat flour.

Simply blend the rolled oats until it turns into flour. It’s that quick and easy, and it’ll save you some money. I used a NutriBullet to blend. Nothing fancy.

WHAT SHOULD I SERVE WITH THESE MUFFINS?

Serve these muffins on their own with a glass of cold milk
Top with some homemade whipped cream or coconut cream
Enjoy with some scrambled eggs for breakfast
Some fruit is always delicious with pretty much anything

CAN I MAKE THESE AHEAD OF TIME FOR THE WEEK?

Absolutely! Whip up a batch or two at the beginning of the week.

Down in the recipe card you can use a button in the right-hand corner to double or triple the recipe.

HOW LONG WILL THESE MUFFINS LAST?

These muffins will last about 3 days in the fridge in an airtight container, but I go ahead and freeze most of mine. They are super freezer friendly.

HERE IS HOW TO FREEZE BAKED MUFFINS:

Allow muffins to cool down to room temperature.
Freeze muffins for about an hour on a plate, until solid.
Transfer muffins into an airtight container or reusable freezer bag and freeze for up to two months.
To heat, simply warm the muffins to your desired temperature.

These muffins will last for about 3 days in the fridge, but you can freeze the rest in some reusable freezer bags or an airtight container. They will last for 2 months in the freezer.

COST OF THIS RECIPE

Here is the cost breakdown of this recipe. Of course price differences will vary depending on location and other factors.

Bananas (organic) – $0.84
Pumpkin (organic) – $0.50
Eggs (organic, pasture-raised) – $1.00
Butter (grass-fed) – $1.75
Maple Syrup (organic) – $1.33
Vanilla Extract (organic) – $0.20
Pumpkin Pie Spice (organic) – $0.11
Cinnamon (organic) – $0.10
Salt/baking powder/baking soda – $0.10
Chocolate chips (organic) – $1.00

Full recipe cost: $7.89. Cost per serving: $0.65 cents

I hope you enjoy these muffins as much as I do!

WANT TO TRY THESE BANANA PUMPKIN SPICE CHOCOLATE CHIP MUFFINS?

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Banana Pumpkin Spice Chocolate Chip Muffins

Author: purelyflourish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 1x

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Description

Scale

Ingredients

WET INGREDIENTS

3 spotty ripe bananas, mashed
1/2 cup pumpkin pure e
2 pasture-raised eggs, whole
1/3 cup melted grass-fed butter or coconut oil
3 tbsp pure maple syrup
1 tsp pure vanilla extract

DRY INGREDIENTS

1 cup gluten-free oat flour (homemade oat flour in notes)
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1/2 cup semi-sweet chocolate chips + more for topping

Instructions

Preheat your oven to 350 degrees Fahrenheit and line or grease a muffin tin. I recommend using some parchment paper liners.
Start by peeling and mashing the ripe banana. You can do this with a fork.
Add in the pumpkin purée, eggs, butter, maple syrup, and vanilla extract. Whisk to combine.
Then, add in the oat flour, spices, sea salt, baking soda, and baking powder. Whisk until the clumps disappear.
Fold in the chocolate chips using a spatula and save a few for topping.
Carefully add the batter into your muffin tin and decorate the top with the remaining chocolate chips.
Bake for 20-22 minutes or until golden brown and a toothpick comes out clean.
Let the muffins sit in the tin for 10 minutes and then transfer to a cooling rack.
Enjoy as soon as they cool off enough to dig into!

Notes

How long will these muffins last?

These muffins will last about 3 days in the fridge in an airtight container, but I go ahead and freeze most of mine. They are super freezer friendly.

Here is how to freeze baked muffins:

Allow muffins to cool down to room temperature.
Freeze muffins for about an hour on a plate, until solid.
Transfer muffins into an airtight container or reusable freezer bag and freeze for up to two months.
To heat, simply warm the muffins to your desired temperature.

Homemade Oat Flour

Simply blend 1 cup of gluten-free rolled oats in a blender until the oats turn into flour. I used a NutriBullet. It’s okay if there’s some small chunks of oats, because that’ll give some extra texture throughout the muffins. My oat flour comes out pretty fine, and I always make it at home because it saves money and is super fast and easy.

Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 Muffin
Calories: 161
Sugar: 10g
Sodium: 208mg
Fat: 7g
Carbohydrates: 19g
Fiber: 2.5g
Protein: 3g

Keywords: muffins, breakfast, banana, chocolate chip, pumpkin, spice, oat flour

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Healthy Banana Pumpkin Spice Chocolate Chip Muffins