Whole Wheat & Oat Pumpkin Banana Muffins

Preheat oven to 400ºF.

In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, and salt.

In a smaller bowl, whisk together melted butter, bananas, pumpkin purée, milk, vanilla, and eggs until quite smooth. Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips.

Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the “rustic” look of mine, smooth the tops with the back of a spoon.)

Bake at 400ºF for 18-20 minutes, until a tester comes out clean. Let cool for 3 minutes before removing to cooling racks to cool completely.

Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.