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

2 medium-large ripe bananas, mashed

⅔ cup (163g) pumpkin puree

⅓ cup (104g) pure maple syrup

¼ cup (50g) extra-virgin olive oil or melted coconut oil

¼ cup (60g) unsweetened vanilla almond milk (or milk of choice)

1 large egg, at room temperature

2 teaspoons vanilla extract

½ cup (90g) dark or semi-sweet chocolate chips, plus 2 tablespoons for topping

Optional: ½ cup (56g) chopped walnuts or pecans

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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together flour, whole wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, mash bananas until smooth. Stir in pumpkin puree, maple syrup, oil, almond milk, egg, and vanilla extract until combined.
Fold dry ingredients into wet mixture gently until just combined.
Stir in chocolate chips and optional walnuts.
Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle with extra chocolate chips.
Bake 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use spotty ripe bananas for best sweetness and texture.

To make dairy-free, use almond milk and dairy-free chocolate chips.

For vegan, replace egg with a flax egg.

Add dried cranberries or raisins for extra sweetness.

Store at room temperature for 2 days, refrigerated up to 5 days, or freeze up to 3 months.

Do not overmix the batter to keep muffins light and fluffy.

Can be baked as mini muffins (12–14 minutes).