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close up of pumpkin banana chocolate chip muffins in a baking tray

Pumpkin Banana Chocolate Chip Muffins (Nut-Free)

I ended up making Pumpkin Banana Chocolate Chip Muffins when I couldn't decide between baking banana bread or pumpkin bread! I really wanted to bake with a can of pumpkin puree on my counter but I also had some very ripe bananas. This recipe definitely satisfied both needs and were delicious and easy to make. The muffins were lightly sweetened, moist, and fluffy. This recipe is nut-free, dairy-free (if you use dairy-free chocolate), and easy to adapt egg-free.

Course Breakfast, Snack
Cuisine American
Keyword banana pumpkin muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 185 kcal
Author Sharon Wong @Nut Free Wok

Ingredients

  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 ripe bananas large
  • 2 eggs
  • 1 15- ounce can pumpkin puree
  • 1/2 cup brown sugar granulated sugar is ok too
  • 1/4 cup olive oil or neutral oil
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips dairy-free as needed, divided

Instructions

  1. Line a 12-cup muffin tin with cupcake parchment paper liners, set aside. Preheat oven to 350°F.

  2. In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, set aside.

  3. In a medium sized mixing bowl, lightly mash the bananas with a fork just until it's still chunky but no longer banana shaped. Add the two eggs and lightly beat the eggs. Add the pumpkin puree, sugar, olive oil, and vanilla extract and mix with a spatula to combine all the ingredients.

  4. Add the dry ingredients to the banana and pumpkin mixture, and gently mix until 75% combined. Reserve 1-2 tablespoons of chocolate chips, add the remaining chocolate chips to the batter and fold the chocolate chips in until the flour is mostly incorporated, do not over mix.

  5. Spoon all of the batter into the parchment paper cup lined muffin baking tray until the cups are nearly full. Sprinkle the remaining chocolate chips on the batter. Bake for 25 minutes until golden brown. Poke the muffins with a skewer or a toothpick to check for doneness. The muffins are best served warm.

Recipe Notes

Recipe variations:

Use your favorite egg-replacer method for an egg-free variation. 

Use white chocolate chips instead of chocolate chips.

Calories calculated are an estimate.