Tuesday, October 29, 2013

Banana Pumpkin Muffins with Chocolate Chips


    Another homemade fall treat for your autumn season! I went off of this original recipe: http://alidaskitchen.com/2012/09/12/pumpkin-banana-muffins/ and made a few changes. Like adding the chocolate chips for one! These muffins were delicious and very filling. My husband described them as more of a breakfast muffin than a snack muffin.


1 cup all purpose flour
1 cup whole wheat flour (or you can do all whole wheat or white if you choose)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup brown sugar, packed
2 bananas, mashed
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
1 teaspoon vanilla
Chocolate chips


-Preheat oven to 350 degrees and spray muffin tins with baking spray.

-Whisk together your dry ingredients in a large bowl: both flours, baking powder, baking soda, cinnamon and pumpkin pie spice.

-In a separate bowl combine the wet ingredients: brown sugar, bananas, pumpkin puree, oil, eggs and vanilla.

-Add wet ingredients to dry, gently fold and do not overmix. Here's where you can add your chocolate chips- I added about half of a small bag of chocolate chips. You can add more or less than that depending on your tastes. I love me some chocolate. Fold into the mixture and once again, do not over mix.

-Add mixture to muffin tins and bake at 350. The original recipe says to bake for 11 to 13 minutes for mini muffins and for 13 to 15 minutes for standard muffins. Mine took almost 20 minutes to bake. Pretty much just bake them until a toothpick inserted in the center of the muffin comes out clean.

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