Simple Mills Banana Muffins (Featuring Pumpkin, Espresso, & Chocolate Chips)

Banana Chocolate Chip Espresso Pumpkin Muffins - blog_-11.jpg

Normally, I make my banana bread from scratch since I always have way too many bananas in my house. Banana bread gets a bad reputation due to it usually having a lot of added sugars. The good thing about this mix from Simple Mills is that it does not have a million unnecessary sugars added. It’s naturally delicious. And, no I am not sponsored by them. I’m just a regular person just like you that bought this mix after seeing it in the Grocery store. Haha.

Since it’s Autumn (not officially yet, but yeah), I’ve been trying to try new dishes with pumpkin and squash. So far, I’ve tried pumpkin butter on gluten free bagels. It’s absolutely delicious and you’ve seen a picture of it if you follow me on Instagram. Everyone in my family has always claimed that pumpkin is disgusting and not worth trying. So, I avoided it for the longest. I strongly disagree. It’s always best to try foods on your own and to not take anyone else’s word for it. I have learned.

I added espresso to these muffins because I’ve been watching a lot of Food Network lately and I’ve seen a lot of chefs add coffee to their desserts. I wanted to make these muffins sort-of bitter because of the already sweet banana. I didn’t add a lot of the espresso to the mixture, so if you want them stronger you’re going to have to add more espresso. I wanted the taste to be subtle.

The next time I make these, I’m going to add some cashew butter and medjool dates. Cashew butter would pair so perfectly with these muffins. Ugh! I’m dreaming of eating it together right now. Cashew butter is so much better than peanut butter and almond butter. I’ve had the same almond butter sitting in my pantry for 2 years now because I don’t care for it too much. Now that I mention it, it’s definitely time to throw it away! Haha.

Feel free to make these non-vegan by adding some real eggs. I cannot have eggs anymore so I have to use an egg replacer. If you don’t have access to the same egg replacer then use some Apple Cider Vinegar, Water, and Ground Flax the same way that I explained on my Pancake post.

Yield: 6 (Small Batch)

Pumpkin, Espresso, & Chocolate Chip Banana Muffins

prep time: 10 minscook time: 25 minstotal time: 35 mins


  • 1 Cup Simple Mills Banana Bread Mix
  • 2 Egg Replacers From Bob's Red Mill
  • 1/4 cup Pumpkin Puree 
  • 1 tsp Espresso Powder
  • 1/3 cup Semi Sweet or Dark Chocolate Chips 


  1. Preheat your oven to 350 degrees F. Mix together the Simple Mills mix according to instructions. (Remember to add your oils & water, I used coconut oil!) Also, make the egg replacer and set aside. 
  2. To your bowl of simple mills mix, add pumpkin puree, oil, egg replacer, espresso, and chocolate chips.
  3. Add some cupcake liners to a muffin pan and then add your 1/3 cup of your mixture to the liners. Top with additional chocolate chips if desired. 
  4. Bake for 25 minutes. Allow to cool before serving.