A quick and easy one-bowl recipe for Pumpkin Banana Chocolate Chip Muffins. These delicious, moist muffins are great as a Fall time snack or an on-the-go breakfast.
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Pumpkin Choc Chip Banana Muffins Recipe
This tasty muffin recipe is a winner for so many reasons. It is a quick and easy one-bowl recipe that is simple to prepare and can be whipped up in minutes.
These yummy muffins are filled with nutritious, pantry-staple ingredients. This makes them perfect as a sweet treat, a tasty breakfast alternative, or an on-the-go snack.
The yogurt, pumpkin puree, and mashed bananas in this recipe keep these muffins incredibly moist and soft in texture. I used my homemade pumpkin puree to make my muffins, but a store-bought version will work perfectly too.
If you are a pumpkin-lover like me, check out my Fluffy Pumpkin Pancakes and Pumpkin Spice Sheet Cake recipes!
Ingredients & Notes
These muffins are made with easy-to-find, pantry-staple ingredients. These delicious muffins are filled with yummy fall flavors from the warm spices, oatmeal, and pumpkin.
- Butter: Salted or unsalted is fine - whichever you prefer.
- Brown sugar: To add a dash of rich sweetness.
- Pumpkin puree: Homemade or store-bought is fine. (I used my homemade pumpkin puree recipe.)
- Egg: You will need one large egg. It is best to use room-temperature eggs for baking.
- Vanilla extract: Adds delicious sweet flavor and enhances the taste of the muffins.
- All-purpose flour: Can be substituted with a 1:1 gluten-free flour blend.
- Baking powder & baking soda: To keep the muffins' texture light and fluffy.
- Spices: Ground cinnamon, ground nutmeg, ground ginger, ground allspice, and salt.
- Rolled oats: Adds yummy texture to the muffins and keeps them moist. You can also use quick-cook oats if you don't have old-fashioned rolled oats.
- Plain yogurt: Keeps the muffins moist and soft.
- Bananas: To add natural sweetness and delicious flavor. The riper the bananas the better! Ripe bananas are soft and their peel is yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor and sweetness.
- Chocolate chips: Milk or semi-sweet - whichever you prefer best.
How to make Chocolate Chip Pumpkin Banana Oatmeal Muffins
These muffins are quick and easy to make. It is a simple, one-bowl recipe that can be whipped together in minutes!
Step-by-step Instructions
STEP ONE
Prepare your oven and pan. Preheat your oven to 375F and line a muffin pan with muffin liners.
STEP TWO
Combine butter and sugar. In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy.
STEP THREE
Add the remaining wet ingredients. Add the remaining wet ingredients and mix until well combined.
STEP FOUR
Sift in dry ingredients. Using a sieve, sift in the flour, baking powder, baking soda, and spices (not the rolled oats). Mix together until just combined.
STEP FIVE
Add the oats. Using a low speed, mix in the rolled oats.
STEP SIX
Fold in the chocolate chips. Using a wooden spoon, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
STEP SEVEN
Fill the muffin pan. Scoop the batter into the prepared muffin pan. Fill ¾ of the way full. Top with chopped nuts or sliced bananas.
STEP EIGHT
Bake. Bake the muffins for 25 - 30 minutes until golden brown and cooked through.
STEP NINE
Allow them to cool. Remove the muffins from the oven and allow them to cool in the muffin tray. These muffins will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, and in the freezer for up to 3 months.
Tips & Tricks for this banana pumpkin oat muffin recipe
- Use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is sweetened and has other flavorings and additives in it. Pumpkin puree is just one ingredient - pureed pumpkin with no other ingredients.
- Do not overmix the muffin batter. Overmixing will result in a tougher and less fluffy muffin. A few small lumps in the batter are fine.
- Fill the muffin liners ¾ of the way full. If you overfill your muffin liners the muffin batter can overflow while baking.
- Substitute the choc chips. You can simply leave out the chocolate chips in this recipe if you prefer, or you can replace them with nuts or dried cranberries.
- Recipe. This recipe makes roughly 18-24 standard muffins. You can also use the batter to make jumbo muffins - just adjust the cooking time accordingly.
Recipe FAQ's
Can you use quick oats instead of rolled oats for this recipe?
For baking recipes, traditional rolled oats (sometimes referred to as old-fashioned oats) and quick-cooking can mostly be used interchangeably in a recipe. The only difference that will occur if you use quick oats instead of rolled oats is in the finished texture. Therefore, I recommend using rolled oats for this recipe as they give the muffins a delicious texture, but quick oats will also work!
What makes muffins light and fluffy?
There are a few things you can do to achieve light and fluffy muffins. Having your ingredients, especially your eggs and butter, at room temperature helps to form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Adding enough raising agents to your batter will also keep your muffins light and fluffy. This recipe uses both baking powder and baking soda to achieve a light and fluffy texture.
How to store the muffins?
These muffins will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Keep the muffins in an airtight container or bag for best results.
I hope you love this Pumpkin Banana Chocolate Chip Muffins recipe as much as I do! And if you want to see more of my food adventures, follow me on Instagram or Facebook.
Chocolate Chip Pumpkin Banana Oatmeal Muffins
A quick and easy one-bowl recipe for Chocolate Chip Pumpkin Banana Oatmeal Muffins. These delicious muffins are great as a snack or an on-the-go breakfast.
Ingredients
- ½ cup butter, room temperature
- ⅔ cup brown sugar
- 1 cup pumpkin puree
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- ½ cup plain yogurt
- ½ cup mashed banana
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground all-spice
- 1 cup rolled oats
- 1 cup chocolate chips
Instructions
- Prepare your oven and pan. Preheat your oven to 375F and line a muffin pan with muffin liners.
- Combine butter and sugar. In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy.
- Add the remaining wet ingredients. Add the remaining wet ingredients and mix until well combined.
- Sift in dry ingredients. Using a sieve, sift in the flour, baking powder, baking soda, and spices (not the rolled oats). Mix together until just combined.
- Add the oats. Using a low speed, mix in the rolled oats.
- Fold in the chocolate chips. Using a wooden spoon, gently fold in the choc chips until evenly distributed.
- Fill the muffin pan. Scoop the batter into the prepared muffin pan. Fill ¾ of the way full. Top with chopped nuts or sliced bananas.
- Bake. Bake the muffins for 25 - 30 minutes, or until golden brown and cooked through.
- Allow cooling. Remove the muffins from the oven and allow them to cool in the muffin tray.
Notes
- Use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is sweetened and has other flavorings and additives in it. Pumpkin puree is just one ingredient - pureed pumpkin with no other ingredients.
- Do not overmix the muffin batter. Overmixing will result in a tougher and less fluffy muffin. A few small lumps in the batter are fine.
- Fill the muffin liners ¾ of the way full. If you overfill your muffin liners the muffin batter can overflow while baking.
- Substitute the choc chips. You can simply leave out the chocolate chips in this recipe if you prefer, or you can replace them with nuts or dried cranberries.
- Recipe. This recipe makes roughly 18-24 standard muffins. You can also use the batter to make jumbo muffins - just adjust the cooking time accordingly.
- Storing these muffins. These muffins will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, in the freezer for up to 3 months.
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