Pumpkin Banana Chocolate Chip Muffins recipe – low-fat muffins made with Greek yogurt, mashed bananas, and pumpkin puree. Delicious breakfast recipe, these muffins are also a great snack or dessert! Especially in the Fall and in the Winter, around Christmas and Thanksgiving holidays. Perfect holiday recipe!
My obsession with pumpkin and very ripe bananas continues. This time, I decided to add chocolate chips to the mix. If you enjoy banana bread with chocolate chips, you’ll LOVE these pumpkin banana chocolate chip muffins!
These muffins are so moist and light in texture, I am tempted to call them cupcakes, except there is no frosting on top. And, you don’t really need rich frosting over these muffins because you’ll be eating them for breakfast! and dessert! These muffins are light and fluffy and have just enough chocolate chips to make them a delicious chocolate treat, but without the chocolate overwhelming the pumpkin flavor. During the holidays, these muffins can be perfect Thanksgiving breakfast muffins!
These are best served warm, so make sure to heat them up in a microwave for 10-20 seconds right before serving. This way, the chocolate chips get melty, soft, gooey – so delicious! Am I the only one who likes to eat pumpkin banana chocolate chip muffins warmed up?
Because my second latest obsession is baking with Greek yogurt, these are also low-fat muffins, where Greek yogurt and mashed bananas replace the majority of butter/oil. Muffins texture only wins from that because very ripe bananas and Greek yogurt make them very moist. The banana flavor mixes really well with pumpkin flavor, so these muffins are definitely not bland, and with only 1/2 cup of chocolate chips added, the chocolate does not dominate other flavors here – all of the flavors (pumpkin, banana, chocolate) are really balanced.
You will really enjoy eating these low-fat, light and moist muffins for breakfast, and then sneaking one in bed at night for dessert!
Pumpkin Banana Chocolate Chip Muffins recipe - low-fat muffins made with Greek yogurt, mashed bananas, and pumpkin puree. Thanksgiving breakfast muffins and great dessert recipe to make in the Fall.
- 4 tablespoons unsalted butter , very soft, room temperature
- 1 cup white sugar
- 2 eggs
- 2 ripe bananas , mashed
- 1/2 cup Greek yogurt
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour , sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup semi-sweet chocolate chips
Use a regular 12-cup muffin pan. Grease muffin pan or use muffin cup liners to line the muffin pan. No need to grease the pan if you use muffin cup liners.
Preheat oven to 350 Fahrenheit.
In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in chocolate chips.
Fill muffin cups 3/4 full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.