Flourless Pumpkin Banana Chocolate Chip Muffins

These healthy and flourless pumpkin banana chocolate chip muffins are the perfect simple and scrumptious fall treat! You can enjoy a couple for breakfast, as a snack or even a sweet little post-dinner dessert.

This recipe requires minimal ingredients that you most likely already have at home. The pumpkin and banana really give these muffins the perfect cakey texture and the chocolate chips combined with the date syrup give them the best flavor!!

After I took the muffins out of the oven, I added Lily's Hazelnut Milk Chocolate squares to each one for additional chocolate flavor and sweetness! I love these chocolate squares because there isn't any added sugar.

Flourless Pumpkin Banana Chocolate Chip Muffins

Prep Time: 10 mins

Bake Time: 20 mins

Total Time: 30 mins

Servings: 12 muffins

Ingredients:

• 2 eggs

• 1/3 cup pumpkin purée

• 1 small mashed banana

• 1/2 cup almond milk

• 1 cup oats

• 2 tbsp. date syrup or maple syrup

• 1/4 cup mini chocolate chips

• 1 tsp baking powder

• 1/2 tsp vanilla extract

• 1/2 tsp pumpkin pie spice

• 1/4 tsp salt

• *optional: 2 tbsp. probiotic powder

• *optional: 12 hazelnut chocolate squares

Directions:

1. Preheat oven to 375 degrees

2. Add all the ingredients to a large bowl and whisk until combined

3. Fill each muffin cavity about 3/4 full with the mixture

4. Bake for about 20 minutes

5. Allow them to cool for about 10 minutes before removing from the muffin tin

6. Store in airtight container at room temperature or in the fridge for up to 5 days

P.S. The silicone muffin tin I used is linked below. It's only $9 on Amazon and makes 12 perfectly shaped muffins. It's super easy to clean and I highly recommend checking it out!