In recent years pumpkin spice and consequently pumpkins as a flavor in general have gotten the short end of the stick. Dubbed “basic” by many I thought it was high time we reclaimed the goodness that is pumpkin but this time with a twist. If you’re anything like me you have bananas staring down at you from wherever they are kept in your home, mine are above my fridge just begging to be used. So pumpkin-banana muffins it is! I found the perfect recipe so you don’t have to, all you have to do is bake!
Not that I needed a reason to love pumpkins anymore than I already do but for my non-believers there are actually several health benefits to pumpkins. For starters they are rich with Vitamin A, which strengthens your immune system, never a bad thing especially in our current climate. Pumpkins are a great source of fiber and along with a whole slew of other vitamins and minerals is high in vitamin C which can be contributed to faster healing. Read on for the fall-in-a-bite vegan pumpkin banana muffins that will turn even the most anti pumpkin person into a pumpkin lover like the rest of us.
- 2 overripe bananas, mashed
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
Step 1: Preheat the oven to 375°F. Prep your muffin pan by Lining it so nothing sticks and set the pan aside.
Step 2: First in your baking bowl add the bananas, pumpkin pure and brown sugar.
Step 3: Now mix together the baking soda, baking powder, salt, cinnamon and nutmeg.
Step 4: Stir in the oil and vanilla extract.
Step 5: While being cautious not to over mix, begin to contribute the flour and gently fold until combined, note the batter is supposed to be thick.
Step 6: Divide batter into muffin pan equally among the cups.
Step 7: Bake for 18 – 20 minutes.
Step 8: Cool in pan for 10 minutes & enjoy! This recipe makes roughly 12 muffins.