Vegan Pumpkin Banana Muffins (Moist & Fluffy)
Vegan Pumpkin Banana Muffins are a moist and fluffy treat that's perfect for fall baking. This easy recipe is great for using leftover pumpkin puree and 1 ripe banana, making a tasty pumpkin banana bread muffin filled with warm cinnamon spice - great for breakfast or a sweet dessert.
Equipment
- 2 Mixing bowls
- 1 12-cup muffin pan lined with silicone or paper liners
Ingredients
Dry ingredients
- 1 + ¾ cup all-purpose flour
- ¾ cup brown cane sugar or garnulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
Wet ingredients
- ½ cup pumpkin puree
- ½ cup ripe banana mashed
- ½ cup almond milk or any plant-based milk
- ⅓ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with silicone or paper liners. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder, and salt.1 + ¾ cup all-purpose flour, ¾ cup brown cane sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In another bowl, combine the pumpkin puree, mashed banana, almond milk, oil, vanilla, and vinegar until well blended.½ cup pumpkin puree, ½ cup ripe banana, ½ cup almond milk, ⅓ cup sunflower oil, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin tins and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. Refrigerator: For longer storage, place muffins in an airtight container in the refrigerator and they will keep for 6-7 days. Freeze: Freeze the muffins in a freezer-friendly container for up to 2 months. Just thaw them at room temperature or reheat them in the microwave when you're ready to enjoy them.
- Use ripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results.
- Don't overmix: Overmixing the batter can lead to dense and tough muffins. Mix just until the ingredients are combined.
- Measure flour correctly: To avoid dense muffins, spoon the flour into your measuring cup and level it off with a knife instead of scooping it directly from the bag.
-
See the post above for more variations and substitution ideas.
Nutrition
Calories: 184kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 5gSodium: 148mgPotassium: 82mgFiber: 1gSugar: 15gVitamin A: 1593IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!
