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!
360gbananas (1½ cup)mashed, about 3-4 large bananas
180gpumpkin purée (¾ cup)NOT pumpkin pie filling
85gbrown sugar (½ cup)
90goat milk (⅓ cup)almond or soy milk
½tablespoonapple cider vinegaror lemon juice
230gall-purpose flour (1¾ cup)
1½teaspoonbaking powder
1teaspoonbaking soda
2teaspoonpumpkin spice mix
½teaspoonsalt
85gvegan chocolate chips (½ cup)
Instructions
Mash the bananas to a smooth and uniform mixture, then transfer 360g. to a large mixing bowl. Add the pumpkin purée, brown sugar, plant-based milk and apple cider vinegar (or lemon juice). Use a large whisk to combine until smooth.
Over the wet ingredients, add the flour, baking powder, baking soda, pumpkin spice mix and salt. Stir until combined (without overmixing), then stir in the chocolate chips.
Divide the batter in between the 12 muffin liners, 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 unmold and transfer over a cooling rack. Enjoy!
Video
Notes
Do not overmix the batter or the muffins might end up dense and tough!
For healthier muffins or if wanting them for breakfast, then you can swap the chocolate chips for chopped nuts (walnuts, pecans, almonds) or pumpkin seeds.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.