Banana Pumpkin Chocolate Chip Muffins

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Sometimes when you’re baking pumpkin desserts, you just happen to have a bit of pumpkin puree left over.  You can combine it with bananas in muffins.  It won’t have a very strong flavor compared to the bananas, but you can add some cinnamon to spice up the muffins.

 

Banana Pumpkin Chocolate Chip Muffins
Inspired by All Recipes

Yield: 12 muffins

  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large, ripe bananas
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

 

  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in pumpkin puree.
  5. Stir in baking powder, baking soda, salt, and cinnamon (if using).
  6. Stir in flour.
  7. Stir in chocolate chips, if desired.
  8. Scoop into muffin pans and bake for 27 minutes.
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