Pumpkin Banana Espresso Chip Muffins Officially popped my pumpkin bubble

Pumpkin Banana Espresso Chip Muffins Officially popped my pumpkin bubble for the season with these bad boys. I have been loving any and all desserts with a banana base- for that great moist and sweet combo. Adding the elements of pumpkin purée, pumpkin spice here take this to another level and the espresso chips are *chefs kiss*! The hint of coffee in the chips work so nicely with these muffins and make them a perfect treat to enjoy for breakfast or any time throughout the day with your coffee or tea! And, these are rather guilt free!

Ingredients:
– 2 bananas, mashed
– 1/2 cup pumpkin puree
– 1/4 cup maple syrup
– 1/8 cup cane sugar
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp pumpkin pie spice
– 1 tsp vanilla extract
– 1/3 cup melted coconut oil
– 1/2 tsp salt
– 2 cups almond flour
– 1/2 cup espresso morsels

I’m a large bowl mix together your ripe banana and pumpkin purée until combined. Add your sugar and maple syrup and stir. Add your pumpkin pie spice, baking powder, baking soda, salt and stir again. Stir in your coconut oil. Add your almond flour and fold gently until combined. Finally, fold in your espresso morsels. Line a muffin pan with cupcake liners. Spray with baking spray. Fill 3/4 of the way and bake of 375 for 25-30 minutes or until baked through!