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Pumpkin Banana Chocolate Chip Muffins

Ingredients

• 1/2 cup (113g) Unsalted butter, room temperature
• 2/3 cup (113g) Dark Brown Sugar
• 1 cup (225g) Pumpkin Puree
• 1 Large Egg, room temperature
• 2 tsp Vanilla Extract
• 1/2 cup (140g) Plain Greek Yogurt
• 3 Ripe Bananas, mashed
• 1 1/2 cups (180 g) All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground All-Spice
• 1 cup (100g) Rolled Oats, large flake
• 1 cup (170g) Semi-Sweet Chocolate Chips

 

Toppings(Optional):

• Pumpkin Seeds, hulled and raw
• Semi-Sweet Chocolate Chips
• Rolled Oats, large flake

Directions

1. Preheat your oven to 375°F. Line a muffin pan with muffin liners.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy with an electric mixer.
3. Add the remaining wet ingredients and mix until fully incorporated.
4. Sift in the flour, baking powder, baking soda, and spices. Mix together until just combined.
5. With the mixer on low, mix in the rolled oats.
6. Using a wooden spoon, fold in the chocolate chips.
7. Scoop the batter into the prepared muffin pan. Fill 3/4 of the way full. Top with Pumpkin seeds, chocolate chips, and rolled oats.
8. Bake the muffins for 23-25 minutes.
9. Remove the muffins from the oven and allow them to cool in the muffin tray.

 

Notes: Store in an airtight container at room temperature for up to two days or in the freezer for up to two months.

 

Prep Time: 20 Minutes
Bake Time: 23-25 Minutes
Total Time: 43-45 Minutes
Yield: 18 Muffins

 

 

 

 

 

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