Banana and Pumpkin Muffins (Healthy Vegan Recipe)

These ultra-moist and tender banana and pumpkin muffins are so easy and quick to make, plus they are super healthy! They are made without oil, butter, eggs or dairy, but no one will be able to tell that they are vegan. Perfect for a nourishing snack or dessert for the fall!

We have been going through a few batches of these amazingly moist banana and pumpkin muffins recently, they are so delicious and the perfect snack for the fall! And I know you will love them too.

They are super tender and stay perfectly moist for a little while, even without adding butter or oil, thanks to the addition of banana and pumpkin purée. Also, the mashed bananas are naturally pretty sweet, so there is no need for much added sugar for a perfectly sweet flavor. They are so healthy you can enjoy them for breakfast!

They are packed with pumpkin spice and you can (or not) include some chocolate chips for a nice treat.

You can whip up a batch of these healthy muffins super quickly for the perfect last-minute snack to sneak in lunch boxes.

Let me know if you give them a try! ❤️

Jump to:

• ❤️Why you will love this recipe
• 🗒 Ingredient list (+substitutions)
• 📝 Variations
• 🍽How to make them
• 💡Baking tips
• ❗️Storage
• ❓ FAQs
• More vegan muffin recipes to try

❤️Why you will love this recipe

• Easy and quick one-bowl recipe
• Oil-free, egg-free and low in added sugar
• High-fiber
• Amazing banana bread flavor
• Super moist and tender
• 100% vegan and dairy-free

🗒 Ingredient list (+substitutions)

• Banana: super ripe and spotty bananas are the best ones to make these muffins as they make for a sweeter result and super moist texture.
• Pumpkin purée: feel free to make your own pumpkin purée from scratch, but I used canned pumpkin purée (from the brand 365) for convenience. Make sure it is unsweetened and use organic if possible.
• Apple cider vinegar: or swap for lemon juice. The acidity helps activate the baking soda to puff the muffins.
• Oat milk: I used full-fat oat milk to make them, but any plant-based milk will work, such as soy milk or almond milk.
• Flour: regular all-purpose white flour makes for the best texture. Do not use bread flour and although I haven't tried whole wheat flour, you might be able to wap up to 50% the amount of flour for whole wheat flour.
• Spices: using a pre-made pumpkin spice mix is super convenient, but you can make your own pumpkin spice mix from scratch, which is also super easy. Or, feel free to use some cinnamon, nutmeg, cardamom, ginger and clove.
• Brown sugar: or swap for regular white sugar.
• Chocolate chips: I used the vegan mini chocolate chips from the brand Enjoy Life.

⭐️ Full list of ingredients with quantities is down below in the recipe card!

📝 Variations

• Nuts: you can swap the chocolate chips for a handful of chopped walnuts or almonds. Pumpkin seeds would also work great in this recipe. This would give the muffins more texture and a nice boost in healthy omega-3 healthy fats!
• Less sweet: if you are looking for breakfast muffins with a healthier twist, then completely omit the chocolate chips.
• Gluten-free: simply swap the all-purpose flour for a certified gluten-free flour.
• Spice crumble top: check out this sourdough apple cinnamon muffin recipe to add a crunchy topping.

🍽How to make them

Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners.

Make the batter

Start by mashing the bananas over a plate with a fork until super smooth and with no large chunks visible. To get the 360g. of bananas, you will need about 3-4 large bananas.

Add the mashed bananas to a large mixing bowl and then add the pumpkin purée, brown sugar, oat milk and apple cider vinegar (or lemon juice).

Use a large whisk to stir until uniform and smooth.

Over the bowl with the wet ingredients, add the flour, baking powder, baking soda, pumpkin spice mix and salt.

Keep stirring until *just* combined, then fold in the chocolate chips.

Divide and bake

Transfer the batter equally between the 12 muffin tins (I like using an ice cream scoop for that), then bake for 25-27 minutes or until a toothpick comes out clean.

Let the muffins cool down for 5 minutes in the pan, then carefully unmold and let them cool down on a cooling rack. Enjoy!

⭐️ The complete detailed recipe is down below in the recipe card!

💡Baking tips

• I highly recommend using a scale to measure the ingredients so you have the best result possible. If you do not have a scale, then make sure to measure the flour following the spoon and level method.
• If you have the extra time, then let the batter rest in the bowl for about 8-10 minutes before dividing and baking. This will allow for more time for the leavening agents to create a light and fluffy batter.
• Make sure to use unsweetened pumpkin purée and NOT pumpkin pie filling!
• Do not overmix the batter or the muffins can be tough or chewy! The idea is to stir enough for the flour to be all well incorporated into the wet ingredients, then stop.

❗️Storage

Let the muffins completely cool down before transferring them to an airtight container so they don't dry out. You can keep them at room temperature for 2 days, but then transfer them to the fridge for longer storage (up to 5 days).

You can also freeze the muffins for up to 3 months! Let them thaw at room temperature before enjoying or use the microwave to speed up the thawing process.

❓ FAQs

More vegan muffin recipes to try

• Sourdough discard carrot muffins
• Sourdough discard chocolate chip muffins
• Vegan sourdough strawberry muffins

I hope you enjoyed this banana and pumpkin muffin recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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