Muffins are a staple in our house. I love them for so many reasons.
They make a great quick breakfast or snack. It’s easy to whip up large batches of muffins. They freeze well. Most muffin recipes are pretty forgiving about changing and substituting ingredients. I’ve been able to turn many not so good for you muffin recipes into something that packs a nutritional punch. And best of all, my kiddos love them. After enjoying the pumpkin chocolate chip pancakes I made last week, my daughter requested some pumpkin chocolate chip muffins.
As I prefer most of my muffin recipes to be, these are simple and easy to make.
Applesauce and Greek yogurt take the place of any oil in this recipe. I also added two bananas, mainly because I had two ripe ones that needed to be used. If you do not have bananas, you could just add an additional 1/3 cup of pumpkin.
For some other great muffin recipes, check out…