Pumpkin Banana Chocolate Chip Whole Wheat Muffins

I found this recipe on littlebroken.com and made a batch Thanksgiving weekend.

Pumpkin Banana Chocolate Chip Whole Wheat Muffins

1/3 c. coconut oil, in liquid form
1/2 c. honey
2 eggs
1 c. mashed ripe bananas, about 2-3 bananas (or 1 banana and 1/2 c. applesauce)
1 c. pure pumpkin puree
1/4 c. milk
2 t. pumpkin pie spice
1 t. baking soda
1 t. vanilla extract
1/2 t. sea salt
1 3/4 c. whole wheat flour (orig recipe was for white whole wheat flour, I used reg. whole wheat flour)
1/2 c. chocolate chips

Preheat oven to 425 degrees.

In a large mixing bowl, whisk coconut oil and honey. Add eggs.

Mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla and salt.

Add the flour and mix just until combined.  Fold in the chocolate chips.

Spoon the batter into the muffin tins.  This should be enough to fill 12 (I usually have enough for 13-14)

Bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, reduce the oven heat to 350 degrees and bake for an additional 17-20 minutes until a toothpick comes out clean.

Place the muffin pan on a cooling rack to cool.  Store cooled muffins covered at room temp for up to 3-4 days.