Pumpkin Banana Muffins
User Reviews
5
Pumpkin Banana Muffins
Description
The recipe uses mashed ripe bananas and pumpkin puree blended with soy or other non-dairy milk to create a wet base. Dry ingredients include oat flour, chia seeds, unrefined coconut sugar, cinnamon, nutmeg, ground ginger, and baking powder. The batter is mixed gently to prevent overworking the gluten and preserve a tender crumb. Chocolate chips can be folded in optionally for extra sweetness and texture.
Portioned into a 12-cup muffin pan lined or greased, the mixture bakes at 350°F for about 22-24 minutes until a toothpick tests clean. Cooling briefly before removing ensures they hold their shape well. The muffins combine the flavors of banana and pumpkin with warm spices, delivering a moist, hearty muffin that is dairy-free and adaptable for dietary preferences.
Storage notes suggest these muffins keep at room temperature for a few days or refrigerated and freeze well. Using very ripe bananas enhances sweetness naturally. Substitutions like whole wheat flour or different non-dairy milks are acceptable. Baking with minimal stirring promotes the ideal soft texture without toughness.
Ingredients
Wet Ingredients
- ¾ cup banana approx. 2 large bananas, very ripe, mashed
- 1 cup pumpkin NOT pumpkin pie filling, puree
- ¾ cup soy milk or non-dairy milk of your choice, unsweetened
Dry Ingredients
- 180 grams oat flour approx. 2 cups
- ¼ cup chia seeds
- ¼ cup coconut sugar unrefined
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 2 teaspoon baking powder
Optional
- ½ cup chocolate chips vegan
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners OR grease the tins.
- Mash the bananas into a large bowl, and add the pumpkin puree and milk. Mix well.
- Then add all the dry ingredients, and stir until combined without overmixing. Lastly, fold in the chocolate chips, if using them.
- Divide the mixture between your 12 muffin tins, filling them almost to the top. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake them for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the muffin pan from the oven and let them rest for at least 10 minutes before transferring them to a cooling rack. Enjoy warm or let them cool to room temperature.
Notes
- Store muffins covered at room temperature up to 3 days or refrigerate for up to 4 days.
- Freeze baked muffins airtight for up to 3 months.
- Use very ripe bananas with dark spots for natural sweetness; if frozen, thaw before mashing.
- Avoid overmixing to keep muffins tender and avoid toughness.
- Let muffins cool for 10 minutes before removing from the pan to set properly.
- Oat flour can be made by grinding oats in a high-speed blender; whole wheat flour is an alternative if gluten is acceptable.
- Chocolate chips are optional; nuts, dried fruit, or fresh berries can be used instead.
- Pumpkin pie spice can substitute for separate cinnamon, nutmeg, and ginger by using three teaspoons of the mix.
- For soy-free version, use almond or cashew milk instead of soy milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115cal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Sodium | 87mg | 4% |
| Potassium | 184mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3221IU | 64% |
| Vitamin C | 2mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
