Print
Pin Recipe
Save Recipe
These healthy banana and pumpkin muffins are an easy vegan recipe that's toddler or kid friendly! This recipe for banana and pumpkin muffins uses no refined sugar, and is one of the best pumpkin banana recipes -- so moist and no egg required!
Servings: 12 muffins
Calories: 246kcal
Equipment you may need
Ingredients
- cooking spray
- 2 cups (240 g) whole wheat flour - for best results, make sure that your flour is measured correctly using a kitchen scale
- 1 ½ teaspoons (6 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (2 g) pumpkin pie spice
- ½ teaspoon (3 g) salt
- 2 medium overripe bananas
- ½ cup (118 ml) olive oil - or vegetable oil of your choice
- 1 ½ cup (240 g) coconut sugar
- 2 teaspoon (10 ml) pure vanilla extract
- 1 cup (245 g) canned pumpkin purée
- ½ cup (100 g) non-dairy Greek yogurt substitute - room temperature
Instructions
- Preheat to 425°F. Line a 12-cup muffin pan with cupcake liners and spray lightly with cooking spray.cooking spray
- In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until well combined and set aside.2 cups whole wheat flour, 1 ½ teaspoons baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking soda
- In a large bowl, mash bananas thoroughly with a fork or potato masher.2 medium overripe bananas
- Add in coconut sugar, vanilla, oil, nondairy Greek yogurt, and pumpkin purée, whisking well to combine after each addition.1 ½ cup coconut sugar
- Gradually fold in dry ingredients with a rubber spatula until just combined.½ cup olive oil, 2 teaspoon pure vanilla extract, 1 cup canned pumpkin purée, ½ cup non-dairy Greek yogurt substitute
- Scoop batter into prepared muffin pan almost to the top.
- Bake in preheated oven for 8 minutes, then reduce heat to 350°F (without opening oven door).
- Continue to bake at 350°F for another 15-17 minutes, or until a toothpick entered into the center of muffins comes out clean.
- Let cool at least 10 minutes in pan, then enjoy warm or transfer to a wire rack to cool completely.
Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰
Video
Notes
Pumpkin Pie Spice Substitute: If you don't have pumpkin pie spice, you can use my Pumpkin Spice Blend recipe!
Storage: These muffins store and freeze very well! Just keep your muffins in an airtight container at room temperature for up to 4 days, or wrap them individually in plastic and freeze them in a freezer bag for up to 2 months.
Healthy Pumpkin Banana Oatmeal Muffins: If you like the texture of oatmeal in muffins and pumpkin banana recipes, you can add a twist to these muffins by replacing ½ cup of the flour with old fashioned oats!
Nutrition
Serving: 1 muffin | Calories: 246 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Sodium: 283 mg | Potassium: 187 mg | Fiber: 3 g | Sugar: 17 g | Vitamin A: 3192 IU | Vitamin C: 4 mg | Calcium: 56 mg | Iron: 1 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!