Pumpkin Banana Flax Chocolate Chip Muffins

These pumpkin banana flax chocolate chip muffins are moist, flavorful, and packed with wholesome ingredients that make me feel good about enjoying them any time of day. I like how the banana keeps them naturally sweet and the pumpkin adds warmth and softness, while the chocolate chips make each bite irresistible.

Why You’ll Love This Recipe

I enjoy this recipe because it’s a cozy blend of fall flavors with a healthier twist. The flaxseed meal adds extra fiber and nutrients, and the combination of bananas and pumpkin creates the perfect texture without needing too much oil or sugar. I love making these muffins for breakfast, snacks, or even dessert since they satisfy my sweet tooth without being overly heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dry ingredients:
1 cup (120g) all purpose flour
½ cup (57g) white whole wheat flour*
¼ cup (30g) flaxseed meal
1 teaspoon pumpkin pie spice (or cinnamon)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Wet ingredients:
2 very ripe spotty medium to large bananas, mashed
⅔ cup (163g) pumpkin puree
⅓ cup (104g) pure maple syrup
¼ cup (50g) extra-virgin olive oil (or sub melted coconut oil)
¼ cup (60g) unsweetened vanilla almond milk (or milk of choice)
1 large egg, at room temperature
2 teaspoons vanilla extract

Mix-ins:
½ cup (90g) dark or semi-sweet chocolate chips, plus 2 tablespoons for sprinkling on top
Optional: 1/2 cup (56g) chopped walnuts (or sub pecans)

Directions

1. I preheat my oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a medium bowl, I whisk together the all-purpose flour, white whole wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a separate large bowl, I mash the bananas until smooth, then stir in pumpkin puree, maple syrup, olive oil, almond milk, egg, and vanilla extract until well combined.
4. I gently fold the dry ingredients into the wet ingredients, mixing just until combined.
5. I stir in the chocolate chips and, if using, the walnuts.

1. I divide the batter evenly among the muffin cups, filling them about ¾ full, and sprinkle the extra chocolate chips on top.
2. I bake for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
3. I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 standard muffins. It usually takes me 10 minutes to prepare and around 20 minutes to bake, so the total time is about 30 minutes.

Variations

Sometimes I add dried cranberries or raisins for extra sweetness. If I want more crunch, I use pecans instead of walnuts. I also like to swap the chocolate chips for white chocolate or dark chocolate chunks for a different flavor. For a dairy-free version, I make sure to use dairy-free chocolate chips and almond milk.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze really well—I wrap them individually and store them in a freezer bag for up to 3 months. When I want one, I let it thaw at room temperature or warm it in the microwave for about 20-30 seconds.

FAQs

Can I make these muffins gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose and whole wheat flours.

Can I substitute the flaxseed meal?

If I don’t have flaxseed meal, I replace it with more whole wheat flour.

Do I need to use very ripe bananas?

Yes, I find that spotty bananas give the muffins natural sweetness and a softer texture.

Can I make these muffins vegan?

Yes, I swap the egg for a flax egg and use dairy-free chocolate chips.

How do I prevent the muffins from being too dense?

I avoid overmixing the batter—stirring just until the dry ingredients are incorporated keeps them light.

Can I use canned pumpkin pie filling instead of puree?

I don’t recommend it since pie filling already has sugar and spices added, which changes the flavor.

What’s the best way to freeze these muffins?

I wrap each muffin tightly, place them in a freezer bag, and freeze for up to 3 months.

Can I make mini muffins instead of regular ones?

Yes, I bake them in a mini muffin pan for about 12-14 minutes.

How do I know when the muffins are done?

I check with a toothpick—if it comes out mostly clean with a few moist crumbs, they’re ready.

Can I reduce the amount of sweetener?

Yes, I sometimes use just ¼ cup maple syrup if my bananas are extra sweet.

Conclusion

These pumpkin banana flax chocolate chip muffins are one of my go-to recipes when I want a healthy but delicious treat. I love how they’re soft, flavorful, and filled with just the right amount of chocolate. Whether I make them for breakfast, an afternoon snack, or to keep in the freezer for busy mornings, they always turn out perfectly satisfying.

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