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!
- 3 spotty ripe bananas, mashed
- 1/2 cup pumpkin puree
- 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
- 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!
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
- 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