These Pumpkin Chocolate Chip Banana Mini Muffins have all of your favorite flavors in one little mini muffin!
Fall baking is always wonderful! If you haven’t played with banana and pumpkin together yet, they pair quite wonderfully! Or in other words…YUM!
These mini muffins are a great way for the kids, or anyone to start the day. Simply add a cup of yogurt, and a glass of milk or juice and you’re set.
Because these muffins are made-from-scratch they have a wonderful not too sweet flavor. Not only do they have a wonderful flavor, the bananas and pumpkin are such a great way to start the day.
These Pumpkin Chocolate Chip Banana Mini Muffins also freeze well. So if you don’t need/want so many mini muffins at once, keep half and freeze half.
Enjoy my friends!
Simply scoop the dough into the mini muffin cups with either a spoon or a small scoop. Usually I use a small scoop, but today I used a spoon.
When the mini muffin cups are filled evenly, I like to add a few extra mini chocolate chips on the tops of the muffins before they are baked.
For the boys, it pulls them in but keeps them interested in eating a healthier mini muffin.
Always place your muffins on a rack of some kind to cool completely. Why? They cool much better and much more evenly.
Real banana and real pumpkin waiting for you for breakfast! What are you waiting for? Go grab cold glass of milk or juice! 🙂
Pumpkin Chocolate Chip Banana Mini Muffins
Ingredients: 
1 stick unsalted butter, softened
1 cup granulated sugar
3 large ripe bananas, mashed
2 large eggs
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup + 2-3 tablespoons miniature chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Spray two 24-cup mini muffin pans with cooking spray.
2. Place butter and into a large mixing bowl. Blend the butter and sugar until light and fluffy with handheld or stand mixer. Mix until well combined. Add eggs, banana and vanilla; mix well. Add pumpkin, cinnamon and pumpkin pie spice, stirring well until combined.
3. In a medium bowl whisk together flour, baking soda and baking powder. Add the dry ingredients to the wet ingredients stirring until just combined. Fold in chocolate chips. Scoop batter into two 24-cup mini muffins using a small scoop or regular spoon. Sprinkle mini muffins with the remaining 2-3 tablespoons of miniature chocolate chips.
4. Bake for 14-16 minutes, or until baked through. Let mini muffins cool for a few minutes, remove from pan and place them on a wire rack to cool completely.
Makes 48 Mini Muffins.
