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Preheat the oven to 350-degrees F. Line or grease your muffin trays (I use jumbo muffin tins).
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In the bowl of an electric mixer fitted with a paddle attachment, mix together the coconut oil, honey or agave and eggs.
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Add in the pumpkin puree and mashed banana, spices, baking soda, vanilla and salt and mix to combine.
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Now, sift in the white and whole wheat flour and mix slowly until just combined. Do not overmix.
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Toss in the mini chocolate chips.
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Fill the muffin wells approximately two-thirds of the way full. You want to bake for 20-25 minutes until a toothpick test comes out clean.
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Remove from the oven and let rest 2-3 minutes before turning out onto a cooling rack.
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Store the cooled muffins in an airtight container for up to a week.
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These healthy pumpkin muffins are great for breakfast, snacks and lunchboxes!