What's even better than banana bread? A warm, fragrant loaf of spiced pumpkin banana muffins! This recipe takes everything you love about banana bread and transforms it into muffins with a healthy dose of whole wheat flour, maple syrup, and spices like ginger and cinnamon. These vegan muffins are perfect as a healthy breakfast or snack. A warm cup of tea or coffee alongside makes for the perfect complement on a chilly day.
Vegan Pumpkin Banana Bread Muffins
- Prep Time:15 mins
- Cook Time:25 mins
- Total Time:40 mins
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- pinch nutmeg and cloves
- 3 overripe bananas
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
Preheat oven to 350°F and line a muffin tin with cupcake liners. Set out all of the ingredients you will need.
In a large bowl, combine flour, baking soda, baking powder, salt, and spices with a large spoon.
In a medium bowl, mash the bananas.
Add the pumpkin, maple syrup, canola oil, and vanilla extract to the bananas and mix to combine.
Pour the wet ingredients into the flour mixture and mix with a large spoon until just combined.
Divide batter evenly into the 12 cupcake liners.
Put the muffin tin in the oven and bake for 24-25 minutes, until the tops of the muffins are golden-brown or until a toothpick can be inserted cleanly. Place the muffins on a cooling rack for 15 min.