Banana Pumpkin Muffins
These vegan Banana Pumpkin Muffins are simple, delicious and the perfect fall treat. Soft & light with chocolate chips for an extra bit of sweetness.
I know it is a rare occurrence here on TSV, but today we are baking!!! October is right around the corner and I am so excited to see pumpkin spice EVERYTHING on the store shelves. Today we are making these Banana Pumpkin Muffins. They are lightened up by swapping the oil for pumpkin puree and the sugar for maple syrup. Still extremely delicious and super easy to put together.
Step One: Prep the Ingredients
If you’re like me then you might have ripe bananas on your counter more often than you’d like. I swear I think I’m going to eat them every week. But those ripe bananas are perfect for baking. So let them brown up over the week and then add them to a bowl to mash them.
To the bananas add pumpkin puree, maple syrup, vanilla extract and non-dairy milk. Whisk until everything is combined.
In a separate bowl, combine flour, baking soda, baking powder, salt and pumpkin pie spice. Whisk with a fork and then slowly add the dry ingredients to the wet. You want all of the big chunks to be whisked, but no need to over-do it.
Step Two: Assemble and Bake
The last step is extra sweet. Add semi-sweet chocolate chips to the batter and fold them in. Transfer the batter to a greased muffin tin (or use liners). I like to top each muffin with a few extra chocolate chips – just gently press them down.
Place the muffins in a pre-heated oven and bake for 15-20 minutes, or until a toothpick comes out clean when pierced in the center of a muffin.
Step Three: Cool and Serve
Remove the muffins from the oven and allow to cool for 30 minutes…or as long as you can wait. These muffins are soft and sweet. The perfect amount of sweetness and spice (pumpkin spice, that is).
These muffins will keep on the counter for 3 days or in the fridge for 5 days. Perfect for breakfast on-the-go or a sweet treat after dinner.
Need more recipe inspo? Check these out:
Banana Pumpkin Muffins
- Preheat the oven to 350 degrees and grease a muffin tin.
- Add the bananas to a bowl and mash with a fork. Add the remaining wet ingredients and stir to combine.
- In a separate bowl, add all of the dry ingredients. Whisk until combined.
- Add the dry ingredients (a little at a time) to the wet ingredients and stir until combined. Add the chocolate chips and gently stir in.
- Spoon equal amounts of batter into the muffin tin. Place in the oven for 15-20 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cool. Keep in an airtight container for 3 days or in the fridge for 5 days.