Chocolate Chip Banana Pumpkin Muffins

Get the best of fall flavors with these moist banana pumpkin muffins studded with chocolate chips.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.blogspot.com.

These muffins combine ripe bananas and pumpkin puree with warm spices and chocolate chips for a delicious treat. They're easy to make and perfect for breakfast or snack.

Directions

Set your oven to 350°F. Prepare a muffin tin by greasing it or inserting paper liners.

In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Whisk together thoroughly.

In a large bowl, mash the very ripe bananas with the olive oil until smooth. Then whisk in the egg, vanilla extract, pumpkin puree, white sugar, and brown sugar until well blended. Add the dry mixture to the wet ingredients and stir just until combined. Gently fold in the chocolate chips.

Evenly distribute the batter among the 12 muffin cups. Place in the oven and bake for 19 to 21 minutes, or until the tops are springy and golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool before serving.

Keep any leftovers in an airtight container. They will stay fresh for up to about two days.