Home Pet & Animal Pumpkin Banana Chocolate Chip Muffins (Nut-Free)

Pumpkin Banana Chocolate Chip Muffins (Nut-Free)


pumpkin banana chocolate chip muffin tray

I ended up making Pumpkin Banana Chocolate Chip Muffins once I actually wished to bake with a can of pumpkin puree on my counter however I additionally had some very ripe bananas. This recipe positively happy each wants and had been scrumptious and simple to make. The muffins had been flippantly sweetened, moist, and fluffy. This recipe is nut-free, dairy-free (when you use dairy-free chocolate), and simple to adapt egg-free.

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Making Pumpkin Banana Chocolate Chip Muffins My Method

My son who graduated from faculty and residing at house now and he loves pumpkin, so I made a decision to make some pumpkin muffins for a fast and simple snack for him. I wasn’t positive if mixing two very moist components equivalent to ripe bananas and canned pumpkin could be an excessive amount of. I checked on-line and determined to adapt All Recipe’s banana pumpkin bread recipe within the following methods:

  • Use the complete 15-ounce can of pumpkin puree for the additional diet from the pumpkin puree.
  • Decreased the sugar and oil within the recipe since I added chocolate chips to the recipe.
  • Baked muffins as a substitute of a loaf to scale back the baking time which saves power prices and for the comfort for seize and go breakfast or snacks.

I’m joyful to report that the muffins had been superb!!

close up of a pumpkin banana chocolate chip muffin
I like how these muffins have a giant muffin high! Following my baking suggestions will show you how to bake neatly and produce pumpkin banana chocolate chip muffins that look nice! Be at liberty to make use of chocolate chips, chocolate chunks, white chocolate chips, or a mixture.

Baking Ideas

This recipe is straightforward and straight ahead however right here are some things to remember to assist the recipe prove.

  • Use a 12-cup muffin tin. As a result of I used the complete can of pumpkin puree, the muffins might be large! You have to a 12-cup cupcake/muffin pan with wells which might be really 1 cup in measurement.
  • Use parchment paper cupcake/muffin liners. It’s so tremendous straightforward to peel the parchment paper liners off the muffin with out tearing the muffins.
  • Tiny first scoops of batter for neater muffins. Typically once I scoop a heaping tablespoon of batter into the muffin tins, I make a giant mess when the batter touches the edges of the liner. As an alternative, I like to recommend dropping in a teaspoon of batter (measurement of a grape) into the liner to weigh it down. Then proceed to drop in common sized scoops into every liner evenly.
  • Make fairly muffins by sprinkling the reserved chocolate chips on high. In case you by accident combine in all the chocolate chips, that’s high quality too!
  • Check doneness with a picket skewer (or toothpicks) to see if the muffins are prepared. I like utilizing a picket skewer for the lengthy attain. Whenever you pull the skewer out, it’s high quality to see a crumb or two however when you see a streak of batter, then the muffin wants extra time within the oven.

Recipe Variations

As an alternative of utilizing chocolate chips on this recipe, attempt baking with white chocolate chips. White chocolate chips are intensely candy and have a carmelized taste. 

I used Rodelle’s Vanilla Extract on this recipe. Nevertheless, Rodelle additionally produces a chocolate extract which might be superb on this recipe as nicely. I additionally use the chocolate extract in my recipe for Triple Chocolate Banana Bread, Nut Free. I like Rodelle’s allergen assertion for his or her extracts, “Rodelle doesn’t make the most of peanuts or tree-nuts on its manufacturing flooring or in its merchandise.”

Lastly, when you want baking a pumpkin banana chocolate chip loaf, you may! I’d estimate that it could take 50-55 minutes to bake.

Pumpking banana chocolate chip muffins in a muffin baking tray
I used canned pumpkin and tremendous ripe bananas for this recipe however complete pumpkins, fairly bananas, and nut-free Rodelle vanilla extracts are nicer to {photograph}! My OXO oven mits additionally ended up within the photograph too as a result of the muffins had been sizzling out of the oven! I

Allergy Conscious Pumpkin Banana Chocolate Chip Muffins

It may possibly additionally simply be made egg-free by utilizing a powered egg-replacer. I like utilizing Ener-G’s egg replacer, use an immersion blender or whisk and beat it till it’s white and foamy.

I don’t have pumpkin pie spice available so I used cinnamon. Nevertheless, I considered somebody I do know who’s allergic to cinnamon. In that case, I’d advocate utilizing a mix of various heat fall spice equivalent to floor cloves, ginger, and/or nutmeg. Watch out about utilizing not more than 1/4 to 1/2 teaspoon nutmeg in any recipe.

Light Reminder: banana bread and pumpkin bread are sometimes baked with nuts. This can be a scrumptious nut-free recipe however we are able to by no means let our guards down. It’s vital to verify whether or not or not there are nuts or different allergens in muffins or quickbreads when consuming out, sharing meals with others, and many others..

This recipe is freed from peanuts, tree nuts, soy, shellfish, fish, and sesame as written. It’s additionally dairy-free when you use dairy-free chocolate chips.

close up of pumpkin banana chocolate chip muffins in a baking tray

Pumpkin Banana Chocolate Chip Muffins (Nut-Free)

I ended up making Pumpkin Banana Chocolate Chip Muffins once I could not determine between baking banana bread or pumpkin bread! I actually wished to bake with a can of pumpkin puree on my counter however I additionally had some very ripe bananas. This recipe positively happy each wants and had been scrumptious and simple to make. The muffins had been flippantly sweetened, moist, and fluffy. This recipe is nut-free, dairy-free (when you use dairy-free chocolate), and simple to adapt egg-free.

Writer Sharon Wong @Nut Free Wok
  • 2 1/2
    all objective flour
  • 1
    baking powder
  • 1
    baking soda
  • 1
    floor cinnamon
  • 1/4
  • 2
    ripe bananas
  • 2
  • 1 15-
    can pumpkin puree
  • 1/2
    brown sugar
    granulated sugar is okay too
  • 1/4
    olive oil or impartial oil
  • 1
    vanilla extract
  • 3/4
    chocolate chips
    dairy-free as wanted, divided
  1. Line a 12-cup muffin tin with cupcake parchment paper liners, put aside. Preheat oven to 350°F.

  2. In a medium sized bowl, mix the flour, baking powder, baking soda, cinnamon, and salt, put aside.

  3. In a medium sized mixing bowl, flippantly mash the bananas with a fork simply till it is nonetheless chunky however not banana formed. Add the 2 eggs and flippantly beat the eggs. Add the pumpkin puree, sugar, olive oil, and vanilla extract and blend with a spatula to mix all of the components.

  4. Add the dry components to the banana and pumpkin combination, and gently combine till 75% mixed. Reserve 1-2 tablespoons of chocolate chips, add the remaining chocolate chips to the batter and fold the chocolate chips in till the flour is usually integrated, don’t over combine.

  5. Spoon all the batter into the parchment paper cup lined muffin baking tray till the cups are practically full. Sprinkle the remaining chocolate chips on the batter. Bake for 25 minutes till golden brown. Poke the muffins with a skewer or a toothpick to verify for doneness. The muffins are finest served heat.

Recipe variations:

Use your favourite egg-replacer technique for an egg-free variation. 

Use white chocolate chips as a substitute of chocolate chips.

Energy calculated are an estimate.

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