With fall officially starting, these healthy muffins, banana pumpkin chocolate chip, are the perfect treat that will make you feel so cozy and festive!
They are almost too good to be true. You get to enjoy all the delicious flavors without all the unnecessary calories.
They are my new favorite treats for fall and perfect for family and friends!
It’s safe to say that fall baking just isn’t complete without the addition of pumpkin, which is why it is one of my all time favorite ingredients to add into any fall recipe. For this recipe, it completely transforms ordinary banana muffins into a warm, spicy heavenly, healthy pumpkin muffin allowing you to feel the fall season and smell all around.
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I’m not kidding when I say I was so impressed by how these muffins turned out. They really are so moist, yummy and a much healthier option compared to other desserts. I highly recommend these healthy pumpkin muffins if you are on that health grind and want something sweet. Also, be sure to check out my tips on healthy eating habits to lose weight.
So what makes these muffins so healthy and so good?
This recipes uses whole wheat flour instead of white flour. White flour has very little nutritional value. One of the main differences between whole flour and white flour is that whole wheat contains all of the fiber found in wheat. For white flour, the fiber is removed during processing. Whole wheat flour also contains some vitamins and nutrients such as iron, calcium and protein.
It replaces refined sugar with maple syrup. While maple syrup does still contain a high amount of sugar, however, it yields more health benefits and has more nutrients and antioxidants compared to refined, dry sugar.
It substitutes oil for applesauce. This is one of the key reasons these muffins are way healthier than traditional muffins. Applesauce keeps the muffins moist but doesn’t contain all the added saturated fats. It is also substantially less amount of calories. 1/3 cup of applesauce is around 50 calories whereas 1/3 cup of oil is around 650 calories. Over 10x the amount of calories!
With fall and the holiday season coming up, baking is an essential part of it all. Refresh and upgrade your pans and make the best dishes and treats. Get a 6-piece, nonstick, steel baking set for all your baking needs.
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Let’s get started baking!
Serving size: 18 muffins
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Ingredients:
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup unsweetened apple sauce
- 3 ripe bananas – these banana are best with they are old and more brown spots on them. The more ripe they are, the better and more sweet the muffins will be.
- 1 cup pumpkin – I use canned pumpkin purée that’s 100% pumpkin
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3 tsp pumpkin pie spice
- 1 3/4 cup whole wheat flour
- 2/3 cup chocolate chips – I used milk chocolate chips, however, you can use dark chocolate or any other kind of chocolate chips you like. Feel free to add more chocolate chips if you want, however, I found that 2/3 cups is a perfect amount for my liking.
- muffin pan and baking liners
Step 1:
Preheat the oven to 350 degrees
Step 2:
In a large mixing bowl, combine the maple syrup, applesauce and eggs. Mix them together.
Step 3:
In a separate, small bowl, mash the 3 bananas.
Step 4:
Add in the mashed bananas, pumpkin purée, almond milk, vanilla, baking soda, and pumpkin pie spice. Stir them all together.
Step 5:
Next, add in the whole wheat flour gradually,
Step 6:
Finally, pour in the chocolate chips and fold them into the mixture by hand.
Step 7:
Put the baking liners into the muffin pan. Take a spoon and scoop the mixture into the baking liners. Fill the liners about 3/4 the way up.
Step 8:
Put the muffin pans in the oven and bake for 20-25 minutes. Take them out and allow them to cool.
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