Vegan Pumpkin Banana Muffins
Learn how to make the best vegan pumpkin banana muffins without eggs or dairy! These muffins are moist, soft, light, and fluffy.
Servings 12 muffins
Calories 151kcal
Equipment
Ingredients
- 1 ½ cups all purpose flour use gluten free flour, if needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 ripe bananas
- ½ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup melted refined coconut oil use other oil or vegan butter, if needed
- 1 tablespoon dairy free milk
Instructions
- Preheat oven to 350F and prepare a muffin pan with liners.
- In a medium sized mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate large sized mixing bowl, mash bananas and stir in pumpkin puree, brown sugar, melted coconut oil, and dairy-free milk.
- Fold dry ingredients into wet and mix until just combined. Gently stir in any add-ins, if using.
- Fill the muffin tins ⅔ of the way, depending on your muffin pan you may get extra muffins.
- Bake for 20 minutes or until golden brown, fluffy, and fully cooked.
- Remove from oven let rest for 5 minutes, then flip out onto wire cooling rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for 5 days, up to 1 week in the refrigerator, or up to 3 months in the freezer.
Nutrition
Calories: 151kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 180mg | Potassium: 122mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1602IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
