Vegan Pumpkin Banana Muffins

1. Preheat oven to 350°F and line a muffin tin with 12 liners or spray with non-stick cooking spray.

    

   In the bowl of your stand mixer cream together butter and sugar. Add in the applesauce and extract(s) and beat until just combined. Mash the ripe bananas with a fork, then measure out 1 cup. Add in the mashed bananas and pumpkin puree and mix until combined.

    

   Scrape the sides then add the dry ingredients into the bowl and mix until just combined. Scrape the sides and stir in the chocolate chips. Scoop the batter into each muffin liner, the liners should be about ¾ full. Sprinkle with more chocolate for the bakery look.

    

2. Bake for 19-23 minutes, or until a toothpick inserted in the middle of one of the muffins comes out clean. Remove from the oven and let the muffins cool in the muffin tray for 5 minutes, then transfer them to a cooling rack to cool completely. For more of a taller muffin, fill every other baking cup.