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Vegan Pumpkin Banana Muffins
Learn how to make the best vegan pumpkin banana muffins without eggs or dairy! These muffins are moist, soft, light, and fluffy. Welcome the fall season with these banana pumpkin muffins. They pair perfectly with a PSL or pumpkin spice cold brew for a grab-and-go breakfast!
Ingredients
Instructions
- Step 1
Preheat oven to 350F and prepare a muffin pan with liners.
- Step 2
In a medium sized mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 3
In a separate large sized mixing bowl, mash bananas and stir in pumpkin puree, brown sugar, melted coconut oil, and dairy-free milk.
- Step 4
Fold dry ingredients into wet and mix until just combined. Gently stir in any add-ins, if using.
- Step 5
Fill the muffin tins ⅔ of the way, depending on your muffin pan you may get extra muffins.
- Step 6
Bake for 20 minutes or until golden brown, fluffy, and fully cooked.
- Step 7
Remove from oven let rest for 5 minutes, then flip out onto wire cooling rack to cool completely.
Tips & Tricks
@urben-life
Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.
Per serving
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