Chocolate chip banana pumpkin muffins

Banana bread and pumpkin bread are combined into one in these delicious spiced muffins loaded with chocolate chips. 

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With the back to school season in full swing, muffins are always something I like to have on hand. They are easy for a quick breakfast, lunchbox items, or an after school snack. Plus there are so many different ways to flavor muffins.

These muffins combine two of my favorites - banana bread and pumpkin bread flavors. They are a great choice for when you have some brown bananas to use up or a partial can of pumpkin puree that needs to be used. 

Always ensure that when you are baking with bananas you use ones that are very ripe and soft for the best banana flavor. Choose bananas that have a lot of brown spots on their peels and that you can mash easily with a fork.

These muffins are flavored with some warm fall spices - cinnamon, ginger, cloves and nutmeg. You can substitute pumpkin pie spice if you have that on hand. Once September rolls around, I am ready for all those warm spices and aromas.

These muffins contain chocolate chips; however, you can leave them out if you prefer. Or, use half to amount and use chopped pecans or chopped walnuts for the other half. I really enjoy chocolate chips in both banana bread and pumpkin bread, but sometimes I want them to be less sweet.

Muffins and quick breads are pretty forgiving and are really adaptable to your preferences. Give these chocolate chip banana pumpkin muffins a try this fall or winter.

Yield: 12 muffins

Author: Amy (Savory Moments)

Chocolate Chip Banana Pumpkin Muffins

Banana bread and pumpkin bread are combined into one in these delicious spiced muffins loaded with chocolate chips.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (or more all-purpose)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 2 medium very ripe bananas
• 1/4 cup olive oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup pumpkin puree
• 1/3 cup sugar
• 1/4 cup lightly packed brown sugar
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Grease a muffin tin or place liners in the tin.
2. In a medium bowl, whisk together the flour through nutmeg.
3. In a large bowl, mash together the bananas and olive oil. Whisk in the egg through brown sugar until well-combined. Stir the dry ingredients into the wet until just combined and then stir in the chocolate chips.
4. Divide the batter evenly in each of the 12 muffins cups. Bake for 19-21 minutes, until springy and golden and an inserted toothpick comes out clean. Let cool before serving.
5. Store any leftovers in an airtight container for up to a couple of days.

Recommended Products:

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I hope you give these chocolate chip banana pumpkin muffins a try! Let me know in the comments below. 

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This post was originally published in 2018 and has been updated in 2022 with a recipe card, updated text, and more to improve reader experience. 

Check out these other muffin and quick bread recipes: 

Yellow Squash Banana Bread

Sourdough Pumpkin Walnut Muffins

Chocolate Chip Pecan Pumpkin Bread 

Chocolate Chip Zucchini Banana Muffins