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Banana Pumpkin Chocolate Muffins

February 3, 2019
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I make these for my daughter for breakfast. The recipe makes a big batch, I freeze half and keep the other half in the fridge- great, healthy breakfast.

3 small or 2 large bananas, mashed

2 eggs

1 stick unsalted butter, melted

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ cup honey

½ cup turbinado sugar

2 ½ cups white whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

½ cup dark chocolate, chopped

 

Preheat oven to 350 degrees F. Line 2 standard size muffin tins.

 

In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed bananas, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the muffin tins using a ¼ cup scoop. Bake for 20 to 25 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.

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