These light, fluffy, crumbly and chocolatey chocolate pumpkin banana muffins will be a perfect holiday breakfast. They are the mashup of my two most popular muffins, with a little cocoa thrown in.

The batter is made with whole wheat pastry flour, ripe banana, pumpkin puree and applesauce, and it is sweetened with honey or maple syrup. Chia seeds and flaxseed meal hold everything together, so there are no eggs.

The Best Healthy Chocolate Pumpkin Banana Muffins (No Eggs)

It had been WAY too long since I’d posted, and I missed it! These muffins were just the motivation to take a pause during life’s craziness and share this recipe.

Am I the only one who self inflicts pure craziness upon myself? The other day I was running in 10 different directions and stopped for a minute to think why things were in such disarray. Then it hit me… I’M the reason for the chaos. From being a mom, wife, involved in my church, registered nurse, blogger, and organizing the most killer food blogger conference in existence, I chose every crazy thing going on around me AND I love it!

I love the holidays, when everything slows down for just a second and reminds me how my husband and kids are by far the most rewarding and energizing part of my life. My baby boy was 15 months, my sweet girl was almost 4, and I had just celebrated 8 years with my husband, best friend and equal partner in every way. I’m one blessed lady! No complaints here… except that I already ate all of these muffins.

I’ve already confessed that I’m not a huge chocolate fan. However, even I can’t resist a little chocolate now and again, AND I can still make it healthy. I’m seriously addicted to muffins. I make them almost every morning. My Banana Muffins and Pumpkin Muffins continue to be some of my most popular… so why not combine them and throw in some chocolate?

Why You’ll Love These Chocolate Banana Muffins

Two favorites in one. Banana and pumpkin team up with cocoa for a soft, chocolatey muffin with warm fall spice.
No eggs or refined sugar. Chia seeds and flaxseed meal bind the batter, and honey or maple syrup sweetens it.
Whole wheat and still fluffy. Whole wheat pastry flour keeps the crumb light instead of dense.
Two bowls, one pan. Whisk the wet, stir the dry, combine and bake for about 20 minutes.

Ingredients You’ll Need

Here is what goes into these healthy chocolate banana muffins and why each one is there. Exact amounts are in the recipe card below.

Ripe banana: One large, very ripe banana, mashed. The more brown spots on the peel, the sweeter and more fragrant it is, and the easier it mashes into the batter.
Pumpkin puree: Adds moisture, color and a mild earthy sweetness. Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Applesauce: Replaces most of the fat you would find in a bakery muffin and keeps the crumb tender. Unsweetened works best.
Honey or pure maple syrup: The only sweetener. Honey gives a floral note, and maple syrup leans toward caramel. Either one helps keep the muffins moist.
Olive oil: A liquid oil keeps the muffins soft after they cool. A light tasting olive oil lets the chocolate and spice shine.
Milk of your choice: Coconut milk and vanilla almond milk both work. Any milk you keep on hand is fine.
Vanilla: Rounds out the cocoa and softens the pumpkin.
Whole wheat flour: I use Bob’s Red Mill whole wheat pastry flour. It is milled from soft wheat, so it bakes up lighter than regular whole wheat flour.
Cocoa powder: Use 1 to 2 tablespoons, depending on how chocolatey you want them. One tablespoon gives a gentle cocoa note, and two makes them taste like a chocolate muffin.
Baking powder: The only leavener here, so make sure yours is fresh for the best rise.
Chia seeds and flaxseed meal: Both soak up liquid and form a gel that binds the batter the way an egg would.
Cinnamon, pumpkin pie spice and salt: The spices bring the fall flavor, and the salt keeps the honey and cocoa from tasting flat.

How to Make Chocolate Pumpkin Banana Muffins

Heat the oven. Preheat to 375°F and lightly grease a muffin pan. A fully heated oven gives the batter a quick burst of rise.
Whisk the wet ingredients. In a large bowl, whisk the mashed banana, pumpkin puree, applesauce, honey or maple syrup, olive oil, milk and vanilla until smooth and glossy, with no big lumps of banana left.
Combine the dry ingredients. In a separate bowl, stir together the flour, cocoa powder, baking powder, chia seeds, flaxseed meal, cinnamon, pumpkin pie spice and salt. Mix well so the cocoa and baking powder are evenly spread.
Stir together. Add the dry ingredients to the wet and stir just to combine. The batter will be thick and a little lumpy, with no dry pockets of flour. Stop as soon as everything is moistened.
Fill the pan. Scoop about 1/4 to 1/3 cup of batter into each cup. Using the same amount in every cup helps them bake evenly.
Bake. Bake for 20 to 22 minutes, until the tops have browned and spring back when lightly pressed. The inside will be moist!

Kami’s tip: Don’t worry if the centers seem soft when you pull them out. These muffins are meant to stay moist inside, so look for browned tops after 20 to 22 minutes rather than a dry crumb.

Chocolate Pumpkin Banana Muffins FAQs

Are these muffins healthy? They are made with whole wheat flour, fruit, applesauce and olive oil, and sweetened only with honey or maple syrup. There are no eggs and no refined sugar.
Can I use regular whole wheat flour? Yes, but the muffins will be denser. Whole wheat pastry flour is finer and makes a lighter, fluffier muffin.
How much cocoa should I use? Anywhere from 1 to 2 tablespoons. Start with 1 if you are not a big chocolate fan, and use 2 for a richer chocolate flavor.
Can I make them dairy free? Yes. Use a plant milk such as coconut milk or almond milk, both of which work well here.
Can I add chocolate chips? Yes. Fold a handful into the batter at the end for pockets of melted chocolate.
How do I store them? Keep cooled muffins in an airtight container on the counter for up to 2 days or in the fridge for up to a week.
Can I freeze these muffins? Yes. Freeze cooled muffins in a freezer bag for up to 3 months, then thaw on the counter or warm briefly in the microwave.
What should I serve with them at Thanksgiving? They make a great holiday breakfast. For the big meal, try Sauteed Asparagus, Honey Cornbread Muffins and Healthy Sweet Potato Casserole.

Thanksgiving is my ultimate holiday since it’s all about food and family. I hope you enjoy this time of year as much as I do. Want a lighter pumpkin muffin? Try the Healthy Pumpkin Muffins on our sister site, Everything Muffins.

Chocolate Pumpkin Banana Muffins Easy Recipe - No Diets Allowed

Banana Muffins with Cocoa Powder and Pumpkin

These banana muffins with cocoa powder and pumpkin are made with whole wheat flour, applesauce and honey or maple syrup. Chia and flax replace the eggs for a soft, chocolatey breakfast muffin.

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Ingredients

1 large ripe banana mashed
1/2 cup pumpkin puree
1/2 cup applesauce
1/2 cup honey or pure maple syrup
1/2 cup olive oil
1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
1 tsp vanilla
2 and 1/2 cups whole wheat flour I use Bob's Red Mill whole wheat pastry flour
1 to 2 Tbs organic cocoa powder
1 Tbs baking powder
1 Tbs chia seeds
1 Tbs flaxseed meal
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt

Instructions

Preheat the oven to 375 degrees.
In a large bowl, whisk together the banana, pumpkin puree, applesauce, honey/maple syrup, olive oil, milk, and vanilla.
In a separate bowl, combine all remaining dry ingredients together.
Add the dry ingredients to the wet ingredients and stir to combine.
Fill lightly greased muffin pan with about 1/4 to 1/3 cup of batter. Bake for 20-22 minutes or until the tops have browned. The inside will be moist!

Made these muffins? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing about your swaps.