Quick & Easy Vegan Banana Pumpkin Muffins

Fall brings on a fresh new way of baking and cooking meals. with these Quick & Easy Vegan Banana Pumpkin Muffins.

 

Fall brings on a fresh new way of baking and cooking meals. with these Quick & Easy Vegan Banana Pumpkin Muffins.

 

Though I’ve never baked and eaten an actual pumpkin, I do enjoy baking with canned pumpkin.  

In Fact, these muffins can be made in no time and are great for snacks, school lunches or morning breakfast.

Quick & Easy Vegan Banana Pumpkin Muffins

(Makes 12 regular, 24 mini muffins)

Ingredients: 

1 1/2 cups all-purpose flour
½ cup brown sugar
¼ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1 cup pumpkin  can puree (I’ve used double before too)
2 bananas (riper the better) mashed well
1/3 cup vegetable oil
1/3 cup water

Directions:

  • Pre-heat oven to 350 degrees F
  • Grease 12 muffin cups or line with paper muffin liners; you may need more.
  • In a large bowl, stir together flour, sugars, baking soda, baking powder, cinnamon, ginger and salt.
  • In a separate bowl, beat together 1 cup pumpkin puree, vegetable oil, mashed bananas and water. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Original Recipe found at Week of Menu’s

This recipe is especially fun to make with children.

For instance, they can help measure out the ingredients, stir the dry and wet foods and then keep an eye on them as they bake!

However, the only bad thing about these muffins is that you might eat more than one, they are THAT good!

Do you like to bake with pumpkin?

So tell me what’s your favorite Fall recipe to make?

Quick & Easy Vegan Banana Pumpkin Muffins

 

Quick & Easy Vegan Banana Pumpkin Muffins
Though I’ve never baked and eaten an actual pumpkin, I do enjoy baking with canned pumpkin. These muffins can be made in no time and are great for snacks, school lunches or morning breakfast.
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Ingredients
  1. 1 1/2 cups all-purpose flour,
  2. ½ cup brown sugar,
  3. ¼ cup white sugar,
  4. 1 teaspoon baking soda,
  5. 1 teaspoon baking powder,
  6. 1 teaspoons ground cinnamon,
  7. 1/2 teaspoon ground ginger,
  8. 1 teaspoon salt,
  9. 1 cup pumpkin can puree (I’ve used double before too),
  10. 2 bananas (riper the better) mashed well,
  11. 1/3 cup vegetable oil,
  12. 1/3 cup water,
Instructions
  1. Pre-heat oven to 350 degrees F,
  2. Grease 12 muffin cups or line with paper muffin liners; you may need more,
  3. In a large bowl, stir together flour, sugars, baking soda, baking powder, cinnamon, ginger and salt,
  4. In a separate bowl, beat together 1 cup pumpkin puree, vegetable oil, mashed bananas and water,
  5. Stir pumpkin mixture into flour mixture until smooth,
  6. Scoop batter into prepared muffin cups,
  7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean,
  8. Original Recipe found at Week of Menu’s,
Notes
  1. This recipe is a fun one two make with children,
  2. They can help measure out the ingredients,
  3. stir the dry and wet foods and then keep an eye on them as they bake!
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel http://totsfamily.com/
To summarize, if you loved these Muffins check out these related recipes; Easy Carrot Bread RecipeSimple Slow Cooker Pear Butter Recipe and Homemade Slow Cooker Apple Cider.

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2 Comments

  1. Jennifer Roe
  2. Tammy Doiel

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