So this week I decided to get into the fall spirit and bake with pumpkin puree, which I have never done before. I wasn’t really a fan of pumpkin desserts because whatever I tried was way too sweet for my taste. This muffin recipe is healthier using whole wheat flour and less sugar by adding ripe bananas and dates for a natural sweetness. Check out my popular banana bread for a similar recipe.
These muffins are moist, light and fluffy with just the right amount of spice from the ground cinnamon and cloves. This recipe makes around 12 large muffins or you could even make just one single loaf of bread with the batter. Check out my other pumpkin recipes of the season here and here.
Chocolate Chip Pumpkin Banana Muffins
- 2 cups whole wheat pastry flour
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 2 ripe bananas, mashed
- 2-3 dates, pitted and finely chopped
- 1 cup pumpkin puree
- 1/4 cup coconut oil, softened
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup chocolate chips, plus extra for topping
- 2 tablespoons raw cane sugar, for topping
- 2 teaspoons ground cinnamon, for topping
Preheat oven to 350°F. Spray muffin tins with baking spray and set aside.
In a bowl, mix together flour, baking soda, baking powder, salt, ground cinnamon and cloves. In a separate bowl, mix together brown sugar, coconut oil, and vanilla, then add eggs. Mix in the dates, pumpkin puree and mashed bananas. (If you don’t want pieces of dates, simply mash them in a bowl with a bit of warm water.) When combined, mix together the dry and wet mixture. Stir in chocolate chips.
Add the batter to the muffin tins about 3/4 filled and sprinkle each with some chocolate chips. In a small bowl, stir together raw cane sugar and cinnamon and sprinkle on top of each muffin. Bake for 20-25 minutes. Cool for about 5 minutes before removing from the muffin pan.
Total Time: 40 minutes
Yield: makes about 12 large muffins
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April 10, 2014
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