These kid-friendly muffins are the perfect blend between banana bread and a chocolate chip pumpkin treat. They're simple, gloriously healthy and aren't overly sweet, making them a great breakfast. By using one bowl, you'll keep the cleanup to a minimum. Get ready to enjoy a delicious muffin that you don't have to feel guilty about indulging in!
Preheat oven to 425 degrees and grease muffin tray with coconut oil.
In a large bowl, mash banana until well mixed and smooth.
Add melted butter, maple syrup, and pumpkin. Mix well.
Stir in the egg and vanilla.
Add pumpkin spice, cinnamon, oats, flour, salt, baking soda and baking powder. Mix until no dry pockets remain.
Evenly spoon mixture into muffin tins.
Top each muffin with three mini chocolate chips (optional).
Bake for 5 minutes at 425 degrees (this helps muffins rise).
Keeping muffins in the oven, reduce the heat to 350 degrees and bake an additional 17-19 minutes. Check muffins with a toothpick and remove from oven when baked through.
Allow muffins to cool before serving. Enjoy!
LEFTOVERS: Muffins remain freshest stored in the refrigerator in an airtight container. They're delicious warmed in the oven or toaster oven.
FREEZING: These freezer-friendly muffins pair wonderfully with eggs. Freeze muffins in freezer baggies, thaw in the fridge overnight and enjoy!
If you want to bake this as pumpkin bread instead of muffins, pour the batter into a greased 9" × 5" bread pan and bake for 30-40 minutes. Check with a toothpick and remove from the oven when baked through. You can add 1/2 cup chopped walnuts or pecans to the batter for a little crunch.
100% cold pressed virgin coconut oil can be used in place of butter.