Description
These whole wheat Pumpkin Banana Muffins are easy and moist with pumpkin purée, mashed banana and chocolate chips. They’re oil-free and dairy-free with a vegan option included!
Ingredients
- 1 3/4 cups (225g) whole wheat flour
- 4 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (245g) pumpkin puree
- 1/2 cup (130g) mashed ripe banana
- 1/2 cup (120ml) unsweetened almond milk
- 1/3 cup (95g) natural peanut butter
- 1/4 cup (40g) coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (90g) plant-based chocolate chips
Instructions
- Preheat oven to 425F and grease a 12-cup muffin pan or line it with paper muffin liners.
- In a medium-sized bowl, combine the flour, pumpkin spice, baking soda and salt.
- In a separate large bowl, whisk together the pumpkin, banana, almond milk, peanut butter, coconut sugar, egg and vanilla.
- Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
- Fold in the chocolate chips (reserving a few for the tops).
- Evenly divide the batter into the prepared muffin pan. Each cavity should be almost filled. Top with remaining chocolate chips.
- Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 4-5 days.
Notes
- Make sure you’re using pumpkin puree and not pumpkin pie filling, which is already sweetened and flavored with spices.
- If you don’t have a kitchen scale, you’ll want to measure your flour using the spoon and level method with a dry measuring cup.
- Warmer ingredients incorporate together better so I usually bring my almond milk, peanut butter and egg to room temperature before baking.
- You’ll want to fill the muffin cups almost to the top so the muffins rise into a dome.
- I made these muffins in a lighter colored pan. If you use a darker muffin pan, it may brown the bottom of your muffins a little quicker.
- To make vegan pumpkin muffins, substitute a flax egg for the egg and make sure you’re using vegan chocolate chips.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.