Description
These soft, moist, and fluffy vegan pumpkin banana muffins are easy to make yet super delicious with full of pumpkin spice flavour. They are so much more wholesome than store-bought muffins, perfect to have for breakfast or afternoon snacks.
Ingredients
Scale
- 1 cup (110g) plain flour
- 1 cup (120g) wholemeal flour
- 1/2 cup (140g) mashed bananas (about 1 and a half medium size bananas)
- 3/4 cup (240g) pumpkin puree
- 3/4 cup (185ml) maple syrup
- 1/4 cup (70g) soy yoghurt
- 1/2 cup (120ml) coconut oil
- 1/4 cup (60ml) soy milk
- 1 tsp apple cider vinegar
- 1 tbsp cornflour
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat the oven for 180°C(350°F).
- Mix the soy milk and apple cider vinegar to make vegan buttermilk. Set aside to curdle.
- In a large bowl. mix the pumpkin puree, mashed bananas, maple syrup, soy yoghurt, coconut oil, and vegan buttermilk together with a whisk until well combined and smooth.
- In a separate large bowl, mix the plain flour, wholemeal flour, cornflour, baking soda, baking powder, and pumpkin spice with a whisk.
- Add the wet mixture into the dry mixture and mix gently with a large wooden spoon or silicone spatula. Do not over mix! It’s totally fine to see little lumps of flour in the batter, it will incorporate at the baking stage.
- Pour the muffin batter into muffin cups lined in a muffin tin using an ice cream scoop. Fill about 3/4 full and leave a little room on top for the muffins to rise.
- Bake for 23-25mins. Insert a toothpick in the centre of a muffin to see if they are baked. If it comes out clean, it’s done! If not, bake for another 2-3 mins and test again.
- Take the muffins out of the oven and let them cool down in the tin until it’s not too hot to touch. Carefully transfer the muffins onto a cooling rack and let them cool down further to room temperature.
- Enjoy as-is, or with some spreads like vegan butter or peanut butter!
Notes
Mix the muffin batter gently to not develop gluten in the batter.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Muffin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 266
- Sugar: 17g
- Sodium: 12mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg