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.
Ingredients
- 3 ripe bananas approx. 1.5 cups
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup or agave
- 2 tsp vanilla extract
- 1/3 cup non-dairy milk
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2/3 cup semi-sweet chocolate chips plus more for topping
Instructions
- 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.
Video
Nutrition
Calories: 206kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g