Mini Banana Pumpkin Chocolate Chip Muffins
These mini muffins are simple, moist, and delicious. The perfect sweet healthy snack and a great addition to your kids lunchbox.
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Servings: 36 Mini Muffins
Calories: 155kcal
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
You can sub butter for the coconut oil.
These muffins do really well in the freezer for up to 3 months if sealed properly in an airtight container or freezer bag.
Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 65mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1066IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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