These healthy banana pumpkin muffins are the perfect mash-up of banana bread and pumpkin bread! They’re lightly sweet and full of whole grain goodness. Even better, they're dairy and egg-free!
Preheat oven to 400 degrees and spray a regular size 12-muffin baking tray with cooking spray.
Place banana and pumpkin in a mixing bowl. Use a fork to mash them together until the mixture is smooth.
Add the milk, flax meal, sugar and vanilla. Mix until combined. Let sit while you mix the dry ingredients.
Combine the baking powder, cinnamon, salt, and both flours in a small bowl. Stir together with a whisk.
Add the dry ingredients to the wet and mix just until combined.
Fill muffin cups about ¾ full.
Place in a 400-degree oven and bake 5 minutes. Then reduce the heat to 350° F and cook for 13-15 minutes for regular-sized muffins or 18-22 minutes for jumbo muffins, or until a toothpick to the center comes out clean.
Notes
Makes 6 jumbo muffins or 12 regular-sized muffins. Nutrition is based on 12 regular muffins.
Bake vegan banana muffins with pumpkin at a higher temperature for the first five minutes as instructed for a more bakery-style muffin.
Be sure to mash the banana up well. This will eliminate any chunks in the batter but also make a more moist muffin.
Don’t overmix the batter. This activates the gluten too much and makes the muffins firmer and denser.
Add some mix-ins! Make muffins just the way you like them. Sprinkle them on top or mix them into the batter right at the end.
For muffins with higher domes, cook in batches and alternate the muffins in the baking tray using every other opening.
Storage: Store leftover muffins in an airtight container on the countertop for up to three days. These vegan pumpkin muffins may also be stored in the freezer. Place them in a well-sealed container or plastic bag and store them in the freezer for up to three months. They thaw out pretty quickly at room temperature.