These pumpkin banana chocolate chip muffins are soft, moist, and lightly spiced, with chocolate chips in every bite. Sweetened with honey and ripe bananas, they come together in one bowl with no mixer needed.

Healthy Chocolate Chip Pumpkin Muffins - made with coconut oil, white whole wheat flour, and sweetened with honey. These are by far the BEST healthy pumpkin muffins | littlebroken.com @littlebroken this recipe

Featured Comment: “I love these so much. They’re amazing! I gave some to a friend who doesn’t usually like pumpkin treats and she loved them.” – Rose

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Why I Love These Pumpkin Banana Muffins

These pumpkin banana chocolate chip muffins are something I make every fall. I love how moist they are, and you can taste both the banana and pumpkin.

The batter comes together in one bowl with a whisk and a spoon, which I absolutely love as I can whip them up during a busy week.

Over the years, I started baking them as mini muffins so we can pack them in lunches or grab a few for a snack. I like using avocado oil and all-purpose flour as that’s what I tend to have on hand.

The original recipe uses coconut oil and white whole wheat flour, but I haven’t noticed a difference with the swaps — they’re just as moist and disappear just as quickly.

— Katya
Healthy Chocolate Chip Pumpkin Muffins - made with coconut oil, white whole wheat flour, and sweetened with honey. These are by far the BEST healthy pumpkin muffins | littlebroken.com @littlebroken

Ingredients and Substitutions

See the recipe card below for the full ingredient list and measurements.

  • Bananas: Use very ripe bananas with plenty of brown spots for the best sweetness and flavor. Mash them first, then measure out 1 cup. Banana sizes vary, so I recommend measuring the mash.
  • Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, which contains added sweetener and spices.
  • Oil: I originally made these with melted coconut oil. Refined coconut oil has a neutral flavor, while unrefined coconut oil can add a coconut taste. Over the years, I’ve started using avocado oil as it’s something I always have on hand. It works in the same amount.
  • Flour: This recipe was originally written with white whole wheat flour.You can also use regular all-purpose flour in the same amount. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
  • Honey: Sweetens the batter alongside the ripe bananas. Maple syrup can be used in the same amount.
  • Chocolate chips: I like using semi-sweet or dark chocolate chips or basically what I have in my pantry.
Healthy Chocolate Chip Pumpkin Muffins - made with coconut oil, white whole wheat flour, and sweetened with honey. These are by far the BEST healthy pumpkin muffins | littlebroken.com @littlebroken

How to Make Pumpkin Banana Chocolate Chip Muffins

See the recipe card below for full measurements and baking instructions.

oil, eggs, and honey mixed in a bowl.

Step 1: Whisk together the oil and honey in a large bowl, then whisk in the eggs.

spices with pumpkin puree and mashed bananas in a bowl.

Step 2: Stir in the mashed bananas, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla, and salt.

pumpkin muffin batter in a glass mixing bowl.

Step 3: Gently fold in the flour just until combined, followed by the chocolate chips.

muffin batter in a pan.

Step 4: Divide the batter evenly among 12 prepared muffin cups. Bake until a toothpick inserted into the center comes out without wet batter.

To Make Mini Muffins

Grease or line a mini muffin pan and fill each cup about ¾ full. Bake at 350°F for approximately 12-16 minutes, checking at 12 minutes (mine take exactly 12 min), until a toothpick inserted into the center comes out without wet batter.

Skip the initial 425°F baking step. Cool in the pan for 5 minutes before transferring to a wire rack. Makes approximately 36-48 mini muffins, depending on pan size.

My Tips for Making These Muffins

  • Measure the banana after mashing. You’ll need 1 cup. I like to mash ripe bananas inside a mixing bowl with a fork and then scoop it into a measuring cup.
  • Use what you have on hand. I usually make these with avocado oil and all-purpose flour now. I haven’t noticed a difference in moisture or texture compared with the original coconut oil and white whole wheat flour.
  • Go mini for lunchboxes. This is how I make them most often. They’re easy to pack for lunches or grab for a snack. See the mini muffin directions in the recipe notes.
Healthy Chocolate Chip Pumpkin Muffins - made with coconut oil, white whole wheat flour, and sweetened with honey. These are by far the BEST healthy pumpkin muffins | littlebroken.com @littlebroken

Leftover Pumpkin Puree?

Here are more recipes to make with canned pumpkin puree:

Healthy Chocolate Chip Pumpkin Muffins - made with coconut oil, white whole wheat flour, and sweetened with honey. These are by far the BEST healthy pumpkin muffins | littlebroken.com @littlebroken

Video: How to Make Chocolate Chip Pumpkin Muffins

Watch step-by-step on how to make these pumpkin banana muffins.  

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Healthy Chocolate Chip Pumpkin Muffins - made with coconut oil, white whole wheat flour, and sweetened with honey. These are by far the BEST healthy pumpkin muffins | littlebroken.com @littlebroken

Pumpkin Banana Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 41 reviews
  • Author: Katya
  • Prep Time: 12 mins
  • Cook Time: 25 mins
  • Total Time: 37 mins
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Super moist and lightly sweetened with honey, these chocolate chip pumpkin muffins make the perfect fall breakfast or on-the-go snack! Made all in one bowl with coconut oil and white whole wheat flour.

Ingredients

Units Scale
  • 1/3 cup melted coconut oil or avocado oil
  • 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 (see note)
  • 1/2 cup chocolate chips, semi-sweet or dark chocolate

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Grease 12 cup muffin pan with non-stick cooking spray or if using liners, line with liners.
  3. In a large mixing bowl, whisk coconut oil and honey. Whisk in eggs.
  4. With a wooden spoon, mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.
  5. Add the flour and mix just until combined. Fold in the chocolate chips.
  6. Spoon the batter evenly into the prepared pan. You should be able to fill all 12 muffin cups.
  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. Place the muffin pans on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 3-4 days.

Notes

  • Flour: You can substitute regular all-purpose flour for the white whole wheat flour in the same amount (1¾ cups). Spoon the flour into your measuring cup and level it off to avoid adding too much.
  • Storage: Let the muffins cool completely before storing in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and warm briefly in the microwave, if desired.
  • Mini muffins: Grease or line a mini muffin pan and fill each cup about ¾ full. Bake at 350°F for approximately 12-16 minutes, checking at 12 minutes (mine take exactly 12 min), until a toothpick inserted into the center comes out without wet batter. Skip the initial 425°F baking step. Cool in the pan for 5 minutes before transferring to a wire rack. Makes approximately 36-48 mini muffins, depending on pan size.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 259
  • Sugar: 21.6 g
  • Sodium: 218.2 mg
  • Fat: 9.8 g
  • Carbohydrates: 40.5 g
  • Protein: 4.4 g
  • Cholesterol: 31.1 mg