In our family, October is a busy time of year with the activities of Fall in full swing! Football season is halfway over, the school year is feeling more routine, and this year the countdown is on for us as we prepare to welcome our second son! For those of us in Texas- sometimes we miss the full feeling of Fall due to warm (sometimes hot) temperatures, but, the pumpkins (and pumpkin flavored goodies), mums, scarecrows, etc., are welcomed reminders!
For the last few weeks we have been on a muffin kick in our house. Muffins aren’t usually something I think about making, but when they are requested- it’s time to find/modify a few tasty recipes that are also nourishing! We have been enjoying various muffin recipes as a part of breakfast, snacks and even dessert. This one was a huge hit, so I thought I would share.
I originally set out to make basic banana bread muffins, but with Fall here and seeing all of the delicious pumpkin recipes everywhere, I thought we should spice things up a bit. Once I started adding I didn’t stop- that’s how the dark chocolate made the mix as well! Pureed pumpkin is an easy addition into many meals or food items- loaded with vitamin A and a good source of fiber.
Please feel free to share some of your favorite muffin recipes and/or muffin modifications, I would love to try them!
Pumpkin Banana Dark Chocolate Muffins
Ingredients + my notes for a few substitution options:
- 2-3 Bananas (mine were very ripe)
- 4 T butter
- Consider exchanging 1-2 T of butter for 1-2 T of plain or vanilla Greek yogurt
- ¼- ½ C sugar
- Most recipes call for about 1 cup, I cut mine down to a little less than ½ the original amount
- 1 C pureed pumpkin
- 1 egg
- 1 t vanilla
- 1 t cinnamon
- I always give it a dash more
- ½ t nutmeg
- 1 ½ C whole-wheat flour
- I substitute whole wheat flour for all-purpose flour in a wide variety of recipes. Try it out!
- ½ t salt
- 1 t baking soda
- I was out of baking soda (not sure who runs out of that) but I used 3 t baking powder for the same result
- ¼ C flax seed meal (optional)
- ¼ C chopped pecans (optional)
- Dark chocolate chips- add according to your liking (in moderation of course!)
- Preheat oven to 425 degrees F
- Line 12-count muffin pan with paper liners, or use nonstick cooking spray
- Melt the butter, then mash with bananas in a large mixing bowl.
- Add sugar and pureed pumpkin, followed by the egg and vanilla
- Stir in cinnamon, nutmeg, flour, salt and baking soda. Mix well.
- Spoon evenly into muffin tins.
- Bake for ONLY 5 minutes at 425 degrees. REDUCE HEAT to 350 degrees, baking for an additional 15 minutes.
Don't forget to share your favorite muffin recipe or muffin recipe modifications!