These vegan muffins are a healthy and tasty treat to enjoy during Lent. Perfect for a breakfast on the go.
Banana-Pumpkin Muffins
Course: Breakfast, Dessert, SnackCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
6 ripe bananas
1 28 oz. can of pureed pumpkin
1 can lite unsweetened coconut milk
1 tsp vanilla
1.5 cups light brown sugar
3 cups flour
1 cup oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cardamon
1/2 tsp cloves
Directions
- Preheat oven to 350 degrees.
- Line muffin tins with cupcake liners or spray with non-stick cooking spray.
- In a large bowl, mash bananas.
- Add pumpkin, coconut milk, brown sugar, and vanilla. Mix with hand blender or whisk to combine.
- Add baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and cardamon to the bowl. Stir to combine.
- Sift flour into the bowl in batches, stirring to combine.
- Stir in the oats.
- Scoop the mixture into the muffin liners to about 3/4 full.
- Bake mini muffins for 12-15 minutes, or regular-size muffins for 28-32 minutes. Remove from oven when toothpick comes out clean.
Notes
- Be sure to use pumpkin puree and not pumpkin pie mix!
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