Healthy Pumpkin Banana Muffins
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!
Servings: 12 muffins
Calories: 139kcal
Ingredients
- 2 overripe bananas, mashed
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
Instructions
- 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.
- Add the baking soda, baking powder, salt, cinnamon and nutmeg, and mix well.
- Stir in the oil and vanilla extract.
- Add the flour 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 10 minutes.
Notes
- Canola oil or melted coconut oil can be used as a substitute for the vegetable oil.
- The brown sugar can be substituted with coconut sugar or date sugar.
- The cinnamon and nutmeg can be replaced with pumpkin pie spice.
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Nutrition
Calories: 139kcal