Recipe of the Month: Chocolate Chip Pumpkin Bread

THIS JUST IN!! While we might not have released a seasonal flavor this year, turns out, we didn't need to!

Why??

Because with one simple swap our banana bread mix can be used to make the MOST DELICIOUS pumpkin bread/muffins your taste buds have ever experienced! 🎃 Dare we say we like this fall remake even more than the original banana bread?? We'll never tell, but we CAN'T FREAKING WAIT for you to give this recipe a try!

Chocolate Chip Pumpkin Muffins 🎃

(makes 12 muffins)

What you'll need:

• 1 package Belly Collagen Banana Bread Mix
• 3/4 C canned pumpkin
• 3 eggs
• 1/3 C oil (we love avocado oil!)
• 1/3 C milk or dairy free alternative (we used almond milk!)
• 1 tsp pumpkin pie spice
• 1/2 C chocolate chips (optional but we consider them required!)

Instructions:

1. Preheat the oven to 350 F and prep a muffin tin with nonstick spray.
2. In a medium mixing bowl, combine the pumpkin puree, eggs, oil, milk and pumpkin pie spice. Whisk to combine.
3. Add one package of Belly's Collagen Banana Bread Mix and stir until well combined.
4. Fold in the chocolate chips.
5. Spoon the batter into the muffin tin, filling each about 2/3 full. Place in the oven and bake for 20-24 minutes.
6. Remove from oven and allow muffins to cool before removing them from the pan. Enjoy!!

Additional Notes:

This batter can also be used to bake a pumpkin loaf instead of muffins. The baking time on the pumpkin treats is slightly longer than that of the traditional banana bread so plan for 50 - 60 mins in the oven if making bread.