Healthy Chocolate Chip Pumpkin Muffins

INGREDIENTS

⅓ cup coconut oil, in liquid form

½ cup honey

2 eggs

1 cup mashed ripe banana, about 2-3 bananas

1 cup pure pumpkin puree

¼ cup milk

2 tsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. vanilla extract

½ tsp. sea salt

1¾ cups white whole wheat flour

½ cup chocolate chips, semi-sweet or dark chocolate

INSTRUCTIONS

Preheat the oven to 425 degrees F.
Grease 12 cup muffin pan with non-stick cooking spray or if using liners, line with liners.
In a large mixing bowl, whisk coconut oil and honey. Whisk in eggs.
With a wooden spoon, mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.
Add the flour and mix just until combined. Fold in the chocolate chips.
Spoon the batter evenly into the prepared pan. You should be able to fill all 12 muffin cups.
Bake for 5 minutes at 425 F degrees, then keeping the muffins in the oven, reduce the oven temperature to 350 F degrees, and bake for additional 17-20 or until toothpick inserted in the middle comes out clean.
Place the muffin pans on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 3-4 days.