Preheat the oven to 350-degrees F. Line or grease your muffin trays (I use jumbo muffin tins).

In the bowl of an electric mixer fitted with a paddle attachment, mix together the coconut oil, honey or agave and eggs.

Add in the pumpkin puree and mashed banana, spices, baking soda, vanilla and salt and mix to combine.

Now, sift in the white and whole wheat flour and mix slowly until just combined. Do not overmix.

Toss in the mini chocolate chips.

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.

Remove from the oven and let rest 2-3 minutes before turning out onto a cooling rack.

Store the cooled muffins in an airtight container for up to a week.

These healthy pumpkin muffins are great for breakfast, snacks and lunchboxes!