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!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Calories: 141 kcal per serving

Ingredients

1 ½ cups - all purpose flour
1 tsp - baking powder
1 tsp - baking soda
1 tsp - pumpkin pie spice
¼ tsp - salt
2 - ripe bananas
½ cup - pumpkin puree
½ cup - brown sugar
¼ cup - refined coconut oil
1 tbsp - dairy free milk

Instructions

Preheat oven to 350F and prepare a muffin pan with liners.
In a medium sized mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate large sized mixing bowl, mash bananas and stir in pumpkin puree, brown sugar, melted coconut oil, and dairy-free milk.
Fold dry ingredients into wet and mix until just combined. Gently stir in any add-ins, if using.
Fill the muffin tins ⅔ of the way, depending on your muffin pan you may get extra muffins.
Bake for 20 minutes or until golden brown, fluffy, and fully cooked.
Remove from oven let rest for 5 minutes, then flip out onto wire cooling rack to cool completely.

Nutrition