I’m so excited to share this recipe with you.
It’s a go to recipe for so many reasons. It’s an awesome healthy snack, you can easily make it gluten-free and/or vegan, you can add it to your kids lunch box (it’s nut free), it is so tasty and quick and simple too.
I promise you’re going to absolutely love these mini banana pumpkin muffins with chocolate chips – of course!
What makes this muffin recipe a healthy snack
These muffins are packed with nutrients I add in oats, hemp hearts and pumpkin seeds to top adding in extra fiber, healthy fats and a little extra protein. Not to mention a whack load of minerals.
The pure pumpkin puree added to these banana pumpkin muffins is rich in Vitamin A and multiple minerals.
Bananas the foundation for this muffin recipe are packed with potassium which can help with regulating blood pressure and keeping that heart of yours healthy.
Chocolate chips instead of milk chocolate or even semi-sweet, opt for dark chocolate which is surprisingly loaded with fiber, minerals and of course anti-oxidants.
On top of all these nutritious and delicious ingredients, they are mini size and easy to pack with you for a healthy homemade option.
What you need for these mini muffins
These mini banana pumpkin muffins with chocolate chips are fairly simple to put together and take almost no time at all.
Bananas – make sure they are nice and ripe or overripe bananas, this adds to the flavour and texture of the muffins.
Pumpkin puree – make sure you’re using pure pumpkin, NOT pumpkin pie filling.
Coconut oil – you can substitute for butter no problen, they both work equally well.
Sugar in this recipe – this recipe calls for brown sugar and molasses and I would definitely stick with it, as it definitely adds tot he flavour of this recipe.
All purpose flour – this is one recipe where I don’t sub for whole wheat flour as we already have oats and hemp hearts added to it. The all purpose flour gives it the lighter fluffiness this recipe needs.
Other dry ingredients – kosher salt, baking soda, as well as cinnamon. Two teaspoons of cinnamon probably seems like a lot, but with the banana, pumpkin, molasses and chocolate it is the perfect amount. That being said, yiou can adjust to your personal taste.
Chocolate chips – I prefer dark chocolate chips for this recipe, but semi-sweet works well too.
How to make mini banana pumpkin muffins
This recipe for these mini banana pumpkin chocolate chip muffins is pretty simple. Just a few quick steps and they’re ready to bake.
Mix the coconut oil (room temperature), brown sugar and molasses until fully combined.
Then add in the pumpkin puree and bananas and make sure they are wel mixed together.
Mix the dry ingredients together (everything except the chocolate chips). Then add to the wet mix a abit at a time.
Fold in the chocolate chips and then portion into your mini muffin trays. I like to add pumpkin seeds on top – but it’s not necessary.
Bake. These take only 12-14 minutes depending on your stove and a few minutes to cool before they’re ready to enjoy.
Are these mini muffins vegan?
That’s up to you. As long as you use vegan chocolate chips this mini muffin recipe is vegan. And if you can’t find vegan chocolate chips you can always just add 1/4 cup cocoa powder to add that chocolatey goodness.
You can easily make it gluten-free to by subbing a good gluten-free flour at a one to one ratio.
I love these mini banana pumpkin muffins, because they are healthy but feel like a treat with the addition of chocolate chips. Plus they work as a snack, or a perfect addition to breakfast or a packed lunch for adults and kids alike.
Hope you love this banana pumpkin muffin recipe as much as we do.
Mini Banana Pumpkin Chocolate Chip Muffins
Equipment
Ingredients
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1 tbsp molasses
- 1 cup pure pumpkin purée
- 2 ripe bananas
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 11/2 cups flour
- 1 cup rolled oats
- 1 tbsp hemp hearts
- 1 cup chocolate chips
- 1/4 cup pumpkin seeds for sprinkling on top
Instructions
- Preheat oven to 350°F and line mini muffin trays with parchment cups or simply grease with coconut oil or baking spray.
- In a stand mixer fitted with the paddle attachment mix coconut oil, brown sugar and molasses until smooth.
- Then add pumpkin puree and bananas and mix until fully incorporated.
- In a separate bowl mix together all dry ingredients except chocolate chips (cinnamon, baking soda, salt, flour, oats and hemp hearts). Then add dry ingredients to wet ingredients mixing a little at a time until fully combined. Then fold in chocolate chips with a wooden spoon or rubber spatula.
- Scoop into muffin trays and sprinkle with pumpkin seeds. Bake for 12-14 min.
Notes
Nutrition
If you make this, I’d love to hear all about it. Please comment below, post it on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
HEALTHIER TRIPLE BERRY OAT MUFFINS
DARK CHOCOLATE BANANA PECAN MINI MUFFINS
WHITE CHOCOLATE CRANBERRY ORANGE MUFFINS
Till the next recipe,
Kristen xo
These mini muffins look so yummy and will be a great hit at a kid’s party. I want to make them for my grand kids. Thanks for sharing.
You’re so welcome, I hope they are enjoyed by all.
Such a great lunchbox snack! I love all the healthy ingredients.
They sure are, thank-you!
The pumpkin and banana made these muffins moist and delicious. They made a nice breakfast treat.
I’m so glad you enjoyed them – they are a favourite.
Excellent timing! I have a few distressed bananas to use up and I’m in baking mode today. I can’t wait to smell these baking away in my oven.
Love the smell of bananas baking.
Perfect size for the kid’s snack! Or lunch box dessert! Plus, it’s so aromatic and yummy! Even mommy couldn’t resist! Yum!
Love that, thanks for sharing!