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Chocolate Chip Pumpkin Banana Muffins

Turn those browning bananas into some real magic with this allergy conscious muffin recipe. Banana, pumpkin puree, gluten free flour and diary-free chocolate chips create a extremely moist and tasty treat.

If you do not have allergy concerns you can also follow this recipe one-to-one with your standard AP flour and chocolate chips. Either way these are delicious and fun for everyone!

Oh no! The Banana's Are Starting To Go Brown

Bananas turn brown due to a process called enzymatic browning when the fruit flesh is exposed to oxygen. This reaction leads to the production of brown pigments, affecting both the appearance and flavor of the fruit. While brown bananas might not look as appealing, they are often sweeter and softer, making them ideal for various recipes. You can use them to make delicious banana bread, muffins, or pancakes, where their extra sweetness adds depth to the flavor. They’re also perfect for smoothies, where their creamy texture blends well and their sweetness enhances the overall taste. So, rather than discarding overripe bananas, embrace their potential and turn them into tasty treats!

This recipe comes together similar to a traditional banana bread,  but we opt for muffins for snacking portion convenience. They are easy to store away a container in the fridge. Can be eaten cold or warmed with a bit a vegan butter in the microwave. 

Ripe banana, puree pumpkin, vanilla extract, white and brown sugar, your choice of cooking oil (coconut is preferred, but vegetable oil is great for baking). A spray oil is used for the muffin tins to prevent sticking.
For spices we are using the traditional fall pumpkin spices.

What Do We Need!

Always Allergy Conscious!

Our child is currently participating in an elimination diet, meaning they can not have any wheat or dairy products. We rely on wheat free flours, which tend to be most gluten free options in the super markets. We have found a flour we prefer, but most any gluten free flour will work without issue.  We have been using Namate brand from Costco for all our childs baking needs. It uses sorghum, brown rice and white rice flours instead of wheat flour. Wheat flour contain the gluten that can be an irritate to some, but most other flour, such as oat, corn or rice based  flours do not contain gluten. There are other ingredients and starches added to help simulate gluten. We commonly notice starches like tapioca and arrowroot added as well as Xanthan gum.  Overall we have been very pleased with the taste and texture of all our baking adventures using these alternative flours.
Their are a wide variety of non-dairy chocolate chips on the market. They are all very tasty.  We have noticed that some do melt differently then others.  Dairy-free chocolate chips are crafted to be suitable for those who are lactose intolerant, vegan, or have dairy allergies. Unlike traditional chocolate chips, which typically contain milk solids or milk fat, dairy-free chocolate chips use plant-based alternatives like almond milk, coconut milk, or rice milk to achieve a similar creamy texture and taste. These chips often rely on cocoa butter and sweeteners like cane sugar or coconut sugar for their consistency and sweetness. The absence of dairy means they may have a slightly different taste profile and texture compared to milk chocolate, but they still provide a rich, satisfying chocolate flavor that works well in baking and snacking.

Chocolate Chip Pumpkin Banana Muffins

Gluten Free and Dairy Free Muffin for anytime of year, but this is a Fall go-to for our household. Inspired by our child's elimination diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 Muffins

Ingredients
  

  • 1 1/2 cup Gluten Free All Purpose Flour - We use Namaste brand
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp Ginger
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 cup Brown Sugar - Light or Dark Sugar
  • 1/2 cup Granulated Sugar
  • 1/4 cup Coconut Oil - Canola or Vegetable Oil are great alternatives
  • 1/2 cup Canned Pumpkin Puree
  • 2 Ripe Bananas - Mashed
  • 2 Eggs - Room Temperature
  • 4 tbsp Vegan Butter - Melted
  • 1 tsp Vanilla Extract
  • 1/2 cup Dairy-Free Chocolate Chips

Instructions
 

  • Pre-heat the oven to 350F.
  • Combine flour, baking soda, cinnamon, ginger, nutmeg and salt
  • Combine granulated sugar, brown sugar, coconut oil, eggs and butter in a large mixing bowl.
  • Combine pumpkin puree, mashed banana and vanilla extract.
  • Mix wet ingredients until combined.
  • Add wet ingredients to the dry ingredients.
  • Fold together but do not over mix. Mix until no dry flour is visible.
  • Grease muffin pan with some coconut oil or spray oil.
  • Fill muffin tin sections with about 3/4 of batter.
  • Bake for 15-20 min. Check at 15 and insert toothpick to check for doneness. Clean toothpick means they are ready to be removed. Cook 1-2 min more until you get a passing toothpick test.

Notes

  • Fill muffin sections about 3/4 full
  • Bake until a golden brown top is visible and the center passes the toothpick test

Quick Fyi!

  • Store muffins for up to 3 days in an air tight contain or in the fridge for up to a week.
  • Freezing the muffins for up to 2-3 months. Microwave 10-15 seconds at a time until desired defrost.
  • After baking, let the muffins sit in the muffin tin to continue cooking and fully cool before removing. The will continue to set-up and be easier to remove without damaging the muffins.
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