Vegan Pumpkin Banana Bread Muffins
Start your morning with the cozy flavor of freshly baked Vegan Pumpkin Banana Bread Muffins. These moist and delicious fall muffins are made with wholesome ingredients and are always a family favorite. Perfect for breakfast, snacks, or lunchboxes, they bring together pumpkin spice and banana bread in every bite.
Servings: 12 muffins
Calories: 258kcal
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 small ramekins
- 1 muffin tin lined with 12 cupcake liners
Ingredients
For the muffins
- 1 tablespoon ground flaxseed
- 3 tablespoons filtered water
- 2 cups oat flour
- ¼ cup Old-Fashioned oats
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 very ripe bananas, mashed
- ¾ cup pumpkin puree
- ¾ cup pure maple syrup
- ¼ cup almond milk
- 1 tablespoon creamy almond butter
- ⅓ cup coconut oil, slightly melted and slightly cooled
For the melted butter topping
- 2 tablespoons vegan butter
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut sugar
- 2 teaspoons ground cinnamon
- 12 banana slices
Instructions
- Preheat the oven to 350 degrees Fahrenheit and add 12 cupcake liners to a muffin tin.
- Make a flax egg. Place one tablespoon of ground flaxseed and three tablespoons of water in a small ramekin, mix it well, and place it in the fridge to thicken.
- In a large mixing bowl, add all of the dry ingredients and use a whisk to mix. This includes oat flour, Old-Fashioned oats, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium mixing bowl, add all of the wet ingredients and use the whisk to blend until fully mixed. This includes mashed banana, pumpkin puree, maple syrup, the flax egg, almond milk, almond butter, and coconut oil. *Make sure your melted coconut oil has had a chance to slightly cool and is not hot. This will help prevent the coconut oil from hardening. I also recommend placing the coconut oil into the bowl last and then stirring.
- Pour the wet ingredients into the bowl of the dry ingredients. Mix only until incorporated.
- Use a large cookie scoop to transfer the muffin dough evenly to the 12 cupcake liners.
- For the cinnamon banana glaze, add all of the ingredients except the banana slices to a small ramekin. This includes vegan butter, cinnamon, coconut sugar, and maple syrup. Defrost in the microwave for one minute and then stir until the butter is completely melted and the mixture is creamy.
- Pour one spoonful of the melted butter mixture over the top of each filled muffin. Use the back of the spoon to spread it evenly and allow the mixture to pour over the sides. Make sure to leave a little in the bowl to dip the banana slices in.Take each of the 12 banana slices and one by one dip each side into the remaining melted butter mixture and then press them into the top middle of each muffin.
- Bake for 25 minutes. Remove the pan from the oven and allow the muffins to cool for at least 10 minutes or until cool to the touch. Carefully transfer the muffins to a cooling rack and allow them to come to room temperature.
Notes
Storage:
Once the muffins have cooled completely, transfer them to an airtight container and store in the refrigerator for up to 6 days.
I actually love them chilled! The cooler temperature helps the muffins firm up slightly, making them less moist and giving them the perfect texture straight from the fridge.
To freeze muffins, place completely cooled muffins into a freezer-safe airtight container or a reusable freezer bag. They’ll keep for up to 2–3 months.
When you’re ready to enjoy, simply thaw a muffin at room temperature for a couple of hours, or warm it in the microwave.
Tips + Modifications:
It’s important not to overmix the batter. Overmixing develops the gluten in the flour, and too much can make the muffins dense, chewy, or tough instead of soft and fluffy.
Use ripe bananas! The riper the bananas, the sweeter and more flavorful your muffins will be. Speckled bananas work best.
Cool completely before storing. Let muffins cool on a wire rack before placing them in a container to prevent excess moisture.
Chill for the best texture. These muffins taste amazing straight from the fridge, and the cool temperature helps them firm up perfectly. You can heat them in the microwave for 15 seconds if you would prefer a warm muffin.
Feel free to skip the banana slice on top if you'd prefer.
Nutrition
Serving: 1muffin | Calories: 258kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 206mg | Potassium: 268mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2489IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg