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.
Chocolate Chip Pumpkin Muffins
- 2 cups white whole wheat flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 15 oz can of pumpkin or 1 3/4 cups - not pumpkin pie mix
- 2 ripe bananas
- 2/3 cup applesauce
- 2/3 cup Greek yogurt vanilla or plain
- 2 tsp vanilla
- 2 eggs
- 1/2 cup mini chocolate chips
- Preheat oven to 400 degrees F.
- Grease muffin pans or line muffin pans with 24 muffin liners.
- In a large bowl, combine white whole wheat flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a food processor, blend bananas. This is not required, you can mash with a fork, we just prefer the texture of having them blended.
- Combine pumpkins, bananas, applesauce, yogurt, vanilla and egg and stir until well mixed.
- Add wet ingredients to the dry ingredients and add in chocolate chips. Stir until combined but do not over mix.
- Fill muffin liners 2/3 of the way full.
- Bake for approx 15-20 minutes, or until lightly browned on top.
- Remove from oven and let cool.
- Makes 24 standard size muffins.
For some other great muffin recipes, check out…