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    You are at:Home»Dairy-Free Recipes»Bread»Vegan Pumpkin Banana Muffins with a Sweet Cinnamon Infusion

    Vegan Pumpkin Banana Muffins with a Sweet Cinnamon Infusion

    4
    By Alisa Fleming on October 15, 2018 Bread, Breakfast, Dairy-Free Recipes

    Vegan Pumpkin Banana Muffins RecipeThis recipe for vegan pumpkin banana muffins is by my good friend Hannah of Bittersweet. She was a freshman in college when she shared this recipe with us. Now she has many cookbooks under her culinary belt, including Real Food, Really Fast, Vegan à la Mode, Vegan Desserts, and Easy As Vegan Pie.

    To make these pumpkin banana muffins special, Hannah uses her homemade maple pumpkin butter instead of plain pumpkin puree. It infuses more pumpkin intensity and a dose of spice.

    This is a small batch recipe because Hannah created it while living in the dorms. It makes exactly 6 regular size muffins and 4 mini muffins, or 7 to 8 regular size muffins.

    Special Diet Notes: Pumpkin Banana Muffins

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    Vegan Pumpkin Banana Muffins
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    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
    1. Preheat your oven to 350ºF and grease or line 7 to 8 muffin cups with cupcake liners.
    2. Put the flours, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
    3. Put the bananas, pumpkin butter, brown sugar, and oil in a medium mixing bowl and beat with a hand mixer to combine.
    4. Add the dry ingredients to the wet and stir just to combine; do not over mix.
    5. Spoon the batter into your prepared muffin cups, mounding it a bit in the center.
    6. Sprinkle oats and additional ground cinnamon on top, if desired.
    7. Bake for 15 to 25 minutes, or until golden brown and a tooth pick inserted into the middle of a muffin comes out clean.
    8. Remove the muffins to a wire rack to cool completely.
    3.5.3226

    Key Ingredients: Pumpkin Banana Muffins


    Cookbooks by Hannah


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Healthy Kitchen 101 on October 16, 2018 2:27 am

      These muffins look so decent and delicate 🙂 – Natalie

      Reply
    2. Hannah on October 15, 2018 8:47 pm

      Ah, such sweet memories! Thanks for bringing this one back again!

      Reply
      • Alisa Fleming on October 19, 2018 6:43 pm

        You have always been such a prolific baker Hannah!

        Reply
    3. Pingback: Maple Pumpkin Butter Recipe (Vegan, Refined Sugar-Free & Paleo-Friendly)

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