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banana pumpkin spice chocolate chip muffin with bananas in the background

Banana Pumpkin Spice Chocolate Chip Muffins


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

Description

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!


Scale

Ingredients

WET INGREDIENTS

DRY INGREDIENTS


Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line or grease a muffin tin. I recommend using some parchment paper liners.
  2. Start by peeling and mashing the ripe banana. You can do this with a fork.
  3. Add in the pumpkin purée, eggs, butter, maple syrup, and vanilla extract. Whisk to combine.
  4. Then, add in the oat flour, spices, sea salt, baking soda, and baking powder. Whisk until the clumps disappear.
  5. Fold in the chocolate chips using a spatula and save a few for topping.
  6. Carefully add the batter into your muffin tin and decorate the top with the remaining chocolate chips.
  7. Bake for 20-22 minutes or until golden brown and a toothpick comes out clean.
  8. Let the muffins sit in the tin for 10 minutes and then transfer to a cooling rack.
  9. 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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