Pumpkin meets banana in these healthy pumpkin banana muffins that are so delicious you won’t be able to tell that they’re vegan. This easy one-bowl recipe is ready in less than 30 minutes. Perfect for a quick fall breakfast or snack!
It’s so hard to stay healthy around Fall because Recipes around this time are super fattening and they’re not very vegan-friendly so that’s why I’m bringing you this recipe that is dairy-free and completely vegan-friendly!
And I must say that pumpkin and banana is such a delicious combination.
Hooray for Vegan breakfast recipes that actually taste good!
Is vegan baking healthier? Well, in most baking recipes, it is. Vegan baking excludes the use of any and all animal products or byproducts. So in terms of baking, that means no dairy (no butter and no milk) and no eggs. Excluding dairy products like butter from recipes eliminates hundreds of calories and high contents of saturated fat. And using vegan egg replacements adds nutrients and vitamins that are not found in eggs and are also more allergy-friendly.
I know that vegan baking is scary but you can’t go wrong with this recipe. Trust me, it’s so easy to make, it’s basically foolproof, and it tastes delicious!
Healthy Pumpkin Banana Muffins without Eggs
I created this recipe about a year ago and it was hard to get it just right. I would tweak it over and over but the muffins just wouldn’t come out right. They tasted great but something just was not right. I would do things like add more banana or more pumpkin, or take away some pumpkin and the muffins still wouldn’t turn out right. I just didn’t know what was wrong. I even messed around with the leavening ingredients.
Fast forward to this month, I had a craving for these and I finally figured it out. It was the eggs!
Now, back then, every time I baked I always baked with eggs. There was no such thing as baking without eggs to me. Egg-free baking used to make me so anxious. The purpose of eggs in baking is to hold baked goods together so that they don’t crumble and fall apart. They also provide structure and texture.
But I recently found out that you can use pumpkin puree as an egg replacement because it binds and moistens just like eggs do. So that’s exactly what I did for this recipe! The pumpkin puree is used as a vegan egg substitute. Why didn’t I think of this before?
Of course you don’t want to use pumpkin as an egg replacement in just any old recipe, but because these are vegan pumpkin banana muffins, it works. So there are no flax eggs in this vegan recipe.
I feel like the answer was right in front of my face because I always knew that pumpkin recipes in general require fewer eggs or no eggs at all. Oh well, it’s fixed now and tastes better than it ever did.
So yeah, this recipe is eggless (and dairy-free!). I don’t miss the eggs at all and you won’t either. I’m still not sure how it works, but it’s magical.
How to make Healthy Pumpkin Banana Muffins from scratch
This super easy recipe takes less than 10 minutes to mix together and in one bowl too. Here’s the step by step:
- First, you preheat your oven to 375°F. Line your muffin pan with liners, grease it, or spray with nonstick cooking spray and set aside.
- Next, you mix the first 5 ingredients together in a large bowl.
- Then, you add all of the remaining ingredients and gently stir until combined.
- Pour the batter into your muffin pan and bake.
- Cool for 10 minutes and enjoy!
See? How simple was that!
Easy muffin recipes like this are the best. I can definitely see these types of recipes overtaking this blog.
If you love baking muffins as much as I do you’re going to love these.
The way the house smells when you pull them out the oven though… The smell of fresh homemade baked goods is so intoxicating.
I prefer to have them warm but they’re really good completely cooled as well.
I used 2 overripe bananas for moisture and flavor, and maybe they also help to bind the batter as well because you can also use bananas as a vegan egg substitute or alternative.
I love baking with bananas and I really love baking with pumpkin too so it’s the best of both worlds for me.
And this is yet another recipe I get to add to my long list of overripe banana recipes. Make sure you add it to yours too! And I’ll also add it to my list of vegan baking recipes as well. I’ve been loving plant-based recipes lately and easy baking recipes like these make baking at home a breeze.
I opted to sweeten these muffins with brown sugar, however if you want a healthier option you can use coconut sugar or whatever you have on hand. If you’d like to use a liquid natural sweetener like maple syrup or honey for example, you may need to add a couple tablespoons more flour to the batter because the liquid will make it most likely thin it out a bit.
Also, you don’t have to use vegetable oil for this recipe. You can also use canola oil or melted coconut oil. I’ve personally tried this recipe with coconut oil and it is amazing. Just so you know.
I absolutely had to throw some spice in this recipe. It really wasn’t an option. I used cinnamon and a little bit of nutmeg. You can use pumpkin pie spice instead if you’d like.
These muffins are the perfect sweet and healthy snack, and they’re so delicious that if you were to toss them in the lunch box, the kids would actually think that it’s a treat.
The Health Benefits of Pumpkin
- Pumpkin is only about 50 calories per cup. It is so very low in calories because it’s made up of mostly water which makes this healthy vegan pumpkin banana muffin recipe low fat.
- Pumpkin is rich in vitamin A. Vitamin A strengthens your immune system and helps to fight against infections.
- It is packed with many other vitamins and minerals. It is also high in antioxidants and nutrients that also give your immune system a big boost.
- Pumpkin is also high in vitamin C which helps your body heal faster.
- Because of its nutrient density and low calorie count it helps to promote weight loss.
- And last but not least, it’s a great source of fiber. Woo!
The Health Benefits of Banana
- Bananas are rich in potassium.
- They contain no sodium and almost no fat.
- Bananas are high in fiber and protein too.
- They are a good source of vitamin C, vitamin B6, and antioxidants.
- Positively affects heart health.
(If you’re looking for a low-calorie recipe for overripe bananas this is it right here.)
Also, because these muffins are made with whole wheat flour it bumps the nutritional value, they are much higher in fiber when compared to white flour muffins and they are low calorie. Additionally, these muffins are low fat (low in saturated fat) and low sugar (less than 10 grams per serving) like most skinny breakfast muffins.
All these health benefits make these pumpkin banana muffins not only perfect for adults, but for kids, toddlers and babies too. This is exactly why healthy whole wheat muffins will always have a special place in my heart.
Plus, breakfast is the most important meal of the day so why not make it a clean eating one?
- 2 overripe bananas, mashed
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
In a large bowl combine bananas, pumpkin puree and brown sugar.
Stir in oil and vanilla extract.
Add flour, baking soda, cinnamon, baking powder, salt and nutmeg, and gently fold until combined (batter will be thick). DO NOT over mix.
Scoop batter into the muffin pan dividing it evenly between the cups.
Bake for 18 - 20 minutes.
Cool in pan for 10 minutes.
• Canola oil or melted coconut oil can be used as a substitute for vegetable oil.
• Maple syrup or honey can be used as a substitute for the brown sugar, however you may need to add 2 tablespoons more flour to the batter to keep it at the right consistency.
• You can also replace the cinnamon and nutmeg with pumpkin pie spice if you prefer.
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