Ingredients

The following ingredients have 9 Servings
  • 2 large eggs
  • 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
  • 1/4 cup (60 g) canned pumpkin purée
  • 1/4 cup (55 g) plain 2% Greek yogurt
  • 6 tablespoons (75 g) coconut palm sugar*
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice or ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup (150 g) whole wheat pastry flour**
  • 1/3 cup (60 g) chocolate chips + more for topping

Instruction

  • Preheat oven to 350º. Prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  • In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
  • Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
  • Divide the batter evenly among the 9 muffin cups, filling them 3/4 full. If desired, sprinkle some additional chocolate chips on top and gently press them in.
  • Bake for 17 - 19 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for 1-2 days and in the fridge for up to 5 days, or freeze for up to 3 months.