These pumpkin banana bread muffins take a beloved breakfast treat and give it a fall twist. With a fluffy texture and sweet flavors of banana paired with pumpkin, these healthy pumpkin banana muffins don’t have any refined sugar, and are as delicious as they are good for you!
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Table of Contents
Why You’ll Love This Recipe
- Cozy: When you think of fall, you may think of pumpkin, and adding it to banana muffins makes it an extra cozy and delightful breakfast, snack, or even dessert on a chilly day.
- Fluffy: These vegan pumpkin banana muffins have all the ingredients needed to give them a wonderfully fluffy texture.
- Naturally sweet: Bananas are known for their natural sweetness, and with a little vanilla extract, maple syrup, and warm spices like cinnamon, they taste like an indulgent treat.
Nutrition For Mental Health
Here at Raepublic, we focus a lot on how nutrition and lifestyle can impact mental health. So, here are some mood-boosting nutrition bites about pumpkin!
One cup of canned pumpkin contains 3 grams of protein, 7 grams of fat, and 19 grams of carbs (7 grams of fiber). It is loaded with vitamin A, containing 209% your daily need! Pumpkin is also rich in copper as well as vitamins K and E. It is also a good source of iron, magnesium, riboflavin, potassium, and vitamins C and B6. A meta-analysis of observational studies found that beta-carotene and vitamin A consumption are associated with lower rates of depression.
Ingredients + Substitutions
Ready to bake up a batch of pumpkin banana bread muffins, but don’t have a key ingredient? Here are some tips to help you out!
- Butter: If you don’t have vegan butter on hand, melted coconut oil works just as well.
- Maple syrup: If you don’t have maple syrup on hand or it’s not your favorite, any other liquid sweetener will work just fine.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Vegan Pumpkin Banana Muffins
If you love making banana bread, give it a fall flavor makeover by following these simple steps for banana and pumpkin muffins.
- Preheat your oven to 350°F/180°C. Add muffin liners to your muffin pan or spray tin with avocado oil.
- Prepare flax egg and set aside. Add bananas to a medium-sized bowl and mash it. Add the remaining wet ingredients to the bowl (including the flax egg) and stir until thoroughly combined.
- Add dry ingredients to a large mixing bowl and whisk until well combined. Pour the wet ingredients over the dry ingredients and stir until well combined. (Don’t over-mix!)
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- Divide the batter evenly between the muffin pan (the muffin batter should be a little below the top of each cup). (Using a large cookie scoop that is 2-2.5” is the perfect size to fill your muffin pan.)
- Serve warm or at room temperature with maple glaze over the top.
Servings Ideas
Make a bountiful breakfast spread and serve these pumpkin banana muffins with my vegan banana pancakes, mashed potato waffles, cute mini pancakes, or creamy oatmeal. Don’t forget to add baked home fries on the side! Looking to make brunch or a cafe-style lunch? Try my vegetable pot pie and potato dill soup. Need these muffins for a dessert table? Pair them with my vegan apple pie. And don’t forget a refreshing drink like my pomegranate smoothie, pumpkin lemonade, or, for parties, my orange spritz mocktail.
Storage Tips
These vegan pumpkin banana muffins keep beautifully in an airtight container on the counter for a few days, though you can make them last a week in the fridge. They’re awesome for meal prep too, so make a big batch, then freeze them for up to 3 months.
FAQ
Making a flax egg is the best choice for vegan muffins. It helps bind the ingredients together in the same way while keeping your muffins free of animal-based products.
There’s no need to refrigerate these muffins (for the first few days), though you certainly can to keep them fresher for longer than storing them on your counter. I prefer keeping them at room temperature as well as freezing extras so that I have a quick, healthy, and tasty breakfast option for hectic days.
When you buy banana pumpkin muffins from the store, chances are that they aren’t healthy. They’re generally loaded with refined sugar and preservatives. I’ve created this recipe to exclude white sugar and processed ingredients, which makes these a healthier option for breakfast, brunch, snack time, or even dessert.
More Vegan Muffin Recipes
If you tried this Banana Pumpkin Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Pumpkin Banana Muffins
Equipment
Ingredients
- 2 flax eggs
- 1/3 cup vegan butter, melted
- 2 medium overripe bananas, mashed
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F/180°C. Add muffin liners to your muffin pan or spray tin with avocado oil.
- Prepare flax egg and set aside. Add bananas to a medium-sized bowl and mash it. Add the remaining wet ingredients to the bowl (including the flax egg) and stir until thoroughly combined.
- Add dry ingredients to a large mixing bowl and whisk until well combined. Pour the wet ingredients over the dry ingredients and stir until well combined. (Don’t over-mix!)
- Divide the batter evenly between the muffin pan (the muffin batter should be a little below the top of each cup). (Using a large cookie scoop that is 2-2.5” is the perfect size to fill your muffin pan.)
- Serve warm or at room temperature with maple glaze over the top.
Notes
Here at Raepublic, we focus a lot on how nutrition and lifestyle can impact mental health. So, here are some mood-boosting nutrition bites about pumpkin! One cup of canned pumpkin contains 3 grams of protein, 7 grams of fat, and 19 grams of carbs (7 grams of fiber). It is loaded with vitamin A, containing 209% your daily need! Pumpkin is also rich in copper as well as vitamins K and E. It is also a good source of iron, magnesium, riboflavin, potassium, and vitamins C and B6. A meta-analysis of observational studies found that beta-carotene and vitamin A consumption are associated with lower rates of depression. Storage Tips
These vegan pumpkin banana muffins keep beautifully in an airtight container on the counter for a few days, though you can make them last a week in the fridge. They’re awesome for meal prep too, so make a big batch, then freeze them for up to 3 months.
Nutrition
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Reference
Zhang, Y., Ding, J., & Liang, J. (2022). Associations of Dietary Vitamin A and Beta-Carotene Intake With Depression. A Meta-Analysis of Observational Studies. Frontiers in nutrition, 9, 881139. https://doi.org/10.3389/fnut.2022.881139
These are so good!
Glad you liked them!