Healthy Vegan/GF Pumpkin Banana Muffins
It’s almost Fall and I just couldn’t wait to bake and cook with pumpkin again! I know it may be a little early, but I wanted to post these delicious healthy vegan and gluten-free pumpkin banana muffins.
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Ingredients
- 2 medium super ripe bananas, mashed
- 3/4 cup pumpkin puree
- 1 flax egg (mix 1 Tbsp ground flaxseed + 3 Tbsps water, set aside for 5-10 min)
- 1 1/2 tsps vanilla extract
- 3 tbsps pure maple syrup
- 1 1/2 tbsps olive oil or melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 cup oat flour** (see notes)
- 1/2 cup almond flour** (see notes)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- pinch of ground cloves
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of them with nonstick cooking spray or use a non-stick muffin pan and spray pan well.
- Make flax egg if you haven’t already and set aside for 5-10 minutes to gel up.
- In a medium bowl, whisk together oat flour, almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. In a separate large bowl, mix together mashed banana, pumpkin, flax egg, vanilla, maple syrup, oil, and almond milk. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix. Fold in mix-ins if desired. Evenly divide batter between muffin cups, filling about 2/3 of the way full.
- Bake muffins for 17-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let it cool in pan for 10 minutes, then transfer the muffins to a cooling rack to cool completely. Store in a ziploc bag or airtight container in the fridge. Best eaten right out of the fridge.
- Enjoy!
Notes
**If you are not gluten-free, you can sub the oat flour and almond flour for all-purpose flour or white whole wheat flour. This will yield a more traditional muffin texture than a dense, fudgy texture.
(Recipe adapted from the Ambitious Kitchen)
Servings: 11 muffins