Pumpkin Chocolate Chip Muffins

I based this recipe on the one I found at Skinnytaste -- making these vegan was pretty easy by replacing the egg whites with an overripe banana and using vegan chocolate chips. These were kid friendly and very moist and delicious.

• 1/2 cup whole wheat flour
• 3/4 cups unbleached all purpose flour
• 3/4 cup turbinado sugar
• 3/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 can pumpkin puree (not pumpkin pie filling)
• 2 tablespoons coconut oil
• 1 medium overripe banana
• 2 teaspoons vanilla extract
• cooking spray 
• 2/3 cup vegan chocolate chips

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. My recipe made 31 mini muffins or if you use a regular size muffin you'll get half as many.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, banana and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

 

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. 

Fold in chocolate chips.

Using a small cookie scoop, put one scoop of  batter into prepared muffin tin.

Bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!