Vegan Pumpkin Banana Muffins
Prep time
Cook time
Total time
Author: Hannah Kaminsky
Serves: about 8 muffins
Ingredients
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 1 teaspoon ground cinnamon + additional for topping
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ripe medium bananas
- ⅔ cup pumpkin butter
- ¼ cup dark brown sugar
- ¼ cup non-GMO canola oil (can sub your favorite baking oil)
- Rolled oats (optional)
Instructions
- Preheat your oven to 350ºF and grease or line 7 to 8 muffin cups with cupcake liners.
- Put the flours, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
- Put the bananas, pumpkin butter, brown sugar, and oil in a medium mixing bowl and beat with a hand mixer to combine.
- Add the dry ingredients to the wet and stir just to combine; do not over mix.
- Spoon the batter into your prepared muffin cups, mounding it a bit in the center.
- Sprinkle oats and additional ground cinnamon on top, if desired.
- Bake for 15 to 25 minutes, or until golden brown and a tooth pick inserted into the middle of a muffin comes out clean.
- Remove the muffins to a wire rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pumpkin-banana-muffins