Banana Pumpkin Chocolate Chip Muffins

Ingredients

• 1/3 cup coconut oil, in liquid form
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 cup mashed ripe banana, about 2-3 bananas
• 1 cup pure pumpkin puree
• 1/4 cup milk
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 1 3/4 cups white whole wheat flour, measured correctly
• 1/2 cup chocolate chips, semi-sweet or dark chocolate

Instructions

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Grease 12 cup muffin pan with non-stick cooking spray or if using liners, line with liners.

3. 3

   In a large mixing bowl, whisk coconut oil and honey. Whisk in eggs.

4. 4

   With a wooden spoon, mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.

5. 5

   Add the flour and mix just until combined. Fold in the chocolate chips.

6. 6

   Spoon the batter evenly into the prepared pan. You should be able to fill all 12 muffin cups.

7. 7

   Bake for 5 minutes at 425 F degrees, then keeping the muffins in the oven, reduce the oven temperature to 350 F degrees, and bake for additional 17-20 or until toothpick inserted in the middle comes out clean.

8. 8

   Place the muffin pans on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 3-4 days.