Skinny Whole Wheat Pumpkin Banana Chocolate Chip Muffins

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Thanksgiving is so indulgent, I wanted to have a lighter treat to offer for breakfast. These moist muffins have NO oil or butter and are whole wheat. Nice!

This recipe was adapted from Friday Cake Night. I substituted whole wheat flour for half of the all-purpose flour, substituted a spice blend for pumpkin pie spice, and added mini chocolate chips. I also made mini muffins instead of a loaf. They were a bit sticky and worked better with cooking spray on the pan instead of paper muffin cup liners.

  • 2 ripe bananas, mashed
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/3 cup unsweetened apple sauce
  • 1 1/3 cup pumpkin puree
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup mini chocolate chips
  1. Preheat the oven to 350 degrees on convection. Lightly coat a mini muffin pan with cooking spray.
  2. In a large bowl, combine the mashed banana, brown sugar, apple sauce, pumpkin, and eggs until smooth.
  3. Add all the remaining ingredients (except chocolate chips) to the bowl with the banana and pumpkin mixture and stir until well combined.
  4. Fold in the chocolate chips
  5. Scoop the batter into the prepared pan (I used a cookie scoop) and bake for 12 minutes.

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