Pumpkin Chocolate Chip Muffins

I love this time of year for the pumpkin alone. I love pumpkin everything. My friend Brittany posted this recipe and I had to try them. They were super moist and oh, so yummy!

Pumpkin Chocolate Chip Muffins

• 2 eggs, beaten
• 1/2 c. oil
• 1 c. sugar
• 1 c. flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon•
1 c. pumpkin (canned)
• 2/3 c. chocolate chips

Put beaten eggs in bowl and add sugar and oil and mix. Add flour, baking powder, baking soda, salt and cinnamon and mix. Add pumpkin and mix. Stir in chocolate chips.Fill muffin cups and bake at 350 for 20-25 minutes. Makes 12 muffins.

I found this recipe on Picky Palate. I needed to use some bananas and always a fan of coconut, thought they sounded good. They were. Although, it was comical to sit and watch all three of my kids scrape off the coconut before eating. Good food is a waste on children.

“Healthier” Banana Peanut Butter Chocolate Chip Muffins

4 Tablespoons softened butter
2 eggs
2 ripe bananas, mashed
1 Cup plain low-fat vanilla yogurt
2/3 Cup sugar
heaping 1/4 Cup creamy peanut butter
1 1/2 Cups all purpose flour
1/2 Cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 Cup semi sweet chocolate chips
1/4 Cup coarse sugar (I used Turbinado sugar)
1/2 Cup shredded sweetened coconut

1. Preheat oven to 350 degrees F. Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine. Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined. Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut. Bake for 20-25 minutes or until toothpick comes out clean from center.
12 muffins