Pumpkin Banana Muffins Made with Fresh-Milled Flour and Chocolate Chips
Bake up a batch of wholesome Pumpkin Banana Muffins made with fresh-milled flour and chocolate chips. Sweet, healthy, and full of fall flavor, the perfect way to use up a full can of pumpkin purée!
Equipment
- 1 Grain Mill (I use Nutrimill)
Ingredients
- 4 cups 480 g freshly milled flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 ½ tsp salt
- 2 tsp ground cinnamon or pumpkin pie spice
- ½ cup 120 g olive oil (or melted butter/coconut oil)
- 270 g 1 ¼ cups, lightly packed brown sugar
- 2 tsp vanilla extract
- 4 large eggs
- 3 large overripe bananas mashed (about 1 ½ cups / 350–375 g)
- 1 can 15 oz / 425 g pumpkin purée
- ¼ –⅓ cup 30–40 g extra flour (to balance moisture)
- 1 cup 170 g chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two 12-cup muffin pans with parchment liners.
- Whisk dry ingredients: In a medium bowl, mix together flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk together brown sugar, oil, eggs, and vanilla until smooth. Add mashed bananas and pumpkin purée. For a smoother texture, use an immersion blender to blend out banana chunks.
- Combine: Fold the dry ingredients into the wet mixture until just combined. If the batter seems too loose, add a little extra flour. It should be thick and scoopable.
- Add chocolate chips and fold gently.
- Scoop and bake: Divide batter evenly into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
- For tall, bakery-style domes: Start baking at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for 14–16 more minutes.
- Cool in the pan for 5 minutes, then move to a wire rack to finish cooling.
Video
Notes
Tips for Perfect Pumpkin Banana Muffins
- Don’t overmix the batter, this keeps the muffins light and fluffy.
- You can use half olive oil and half melted butter for more richness.
- For less sweetness, reduce the brown sugar slightly and add a handful of walnuts.
- These muffins freeze beautifully for quick breakfasts or snacks.
How to Store
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, pop one in the microwave for about 15 seconds.
