Pumpkin & Dark Chocolate Chip Muffin Tops

Posted in Breakfast

print recipe

These. Are. Delicious!!! One of our favorite snacks for the fall. They are super-nutritious and would make also make a great breakfast. Whenever I make them, little fingers are grabbing them just as quick as they move from the baking sheet! They freeze great for up to 3 months. Remember, the darker the chocolate, the more antioxidants it will have. And, the riper the banana, the sweeter it will be, so the raw honey may be reduced if you’re bananas are completely black.

I created this recipe for Albertsons/Safeway. For many more healthy recipes, you can follow them on Pinterest here!


3 overly ripe bananas 
1 cup pumpkin puree 
2 – 3 teaspoons teaspoon pumpkin pie spice or cinnamon 
2 tablespoons raw honey 
1/4 teaspoon kosher salt 
1 1/2 teaspoons baking powder 
2 1/2 cups oats 
1/2 cup dark chocolate chips 

Prep Time: 10 minutes


1. Preheat oven to 350º.  In a food processor, add bananas, and pumpkin, processing until smooth. 
2. Add in spice, honey, salt, and baking powder, processing again until fully mixed. 
2. Add 2 cups of oats. Pulse food processor 4-5 times. Remove processor tub and blade, and stir in the rest of the oats, and dark chocolate chips. 
4. On a baking sheet lined with parchment paper, drop the batter by 1/4 – 1/3 cup fulls, letting it heap up a bit so it looks like a muffin top. 
5. Bake for 15 – 17 minutes, until fully cooked. Let cool & store in an airtight container. (These freeze easily too!) 

Nutrition Facts
Servings Per Recipe:12- 14
Serving Size: 1 muffin top
Amount Per Serving
  • Calories 107.4
  • Total Fat 2.5 g
  • Saturated Fat 0.9 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 0.4 g
  • Cholesterol 0.0 mg
  • Sodium 89.0 mg
  • Potassium 77.6 mg
  • Total Carbohydrate 21.0 g
  • Dietary Fiber 3.0 g
  • Sugars 7.9 g
  • Protein 2.3 g