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!
Course: Breakfast, Snack
Author: Crystal | Beat Bake Eat
2overripe bananas, mashed
1/2cupcanned pumpkin puree
1/2cupbrown sugar, packed
1 1/2cupswhole wheat flour
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.
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.