Whole Wheat Healthy Banana Pumpkin Muffins (Vegan!)
Football. Pumpkin spice. Warm lattes. Flannel. Cozy socks. Bonfires → these are a few of my favorite fall things, and this year I’m fully embracing the season.
Craving a healthy, delicious fall treat? Today I’m sharing our recipe for whole wheat healthy banana pumpkin muffins.
Let’s just say that if Starbucks’ pumpkin spice latte is out, then I know it’s time to whip out the Kitchen-Aid and make some pumpkin-flavored goodies.
I’ve recently gotten into the habit of buying a bunch of bananas from Whole Foods and purposefully letting 2-3 of them get super ripe. I’ll either freeze them for smoothies or use them to make protein pancakes, banana bread (our recipe here), or in this case, muffins.
I can’t tell you how moist (hate that word, but seriously, they’re SO moist), flavorful, and delicious these muffins are. With just the perfect amount of sweetness, these will satisfy your sweet tooth without sending you into a sugar high. A bonus? They’re vegan!
I first made these on a September Saturday as I watched Buckeye football and absolutely basked in the fall vibes. BIG10 football, the smell of warm pumpkin pastries, and my yoga pants = happy Courtney.
This recipe was adapted from Beat Bake Eat:
Ingredients
2 medium overripe bananas (or 3 small), mashed
1/2 cup canned pumpkin puree
1/2 cup coconut sugar, packed
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
Optional: 1 cup of dark chocolate chips (vegan or non depending on your preference)
Instructions
Preheat oven to 375°F. Line a muffin pan with muffin liners and set aside.
In a large bowl, combine bananas, pumpkin puree and coconut sugar.
Stir in vegetable oil and vanilla extract.
Add flour, baking soda, cinnamon, baking powder, salt and nutmeg, and gently fold until combined. Note: the batter will be thick - do not over mix!
Scoop batter into muffin tins (filling each about 3-4 of the way) dividing it evenly between the cups. NOTE: I filled half of the muffin tins with the plain batter, then added one cup of dark chocolate chips to the other half to mix it up.
Bake for 18 - 20 minutes.
Cool in pan for 10 minutes.
Enjoy with a cup of morning Joe, a seasonal beer, or as a sweet dessert :)
What are some of your favorite things to make for fall??
