The following is my go-to pumpkin and banana breakfast muffin recipe (with vegan substitutions for the eggs and butter).
After playing around with it a bit with some other substitutions and trying to incorporate oats (which makes the recipe feel very breakfast, in my opinion), I like the end product! It makes a very hearty, (somewhat) healthier muffin that I find great for busy mornings. These pumpkin and banana breakfast muffins are very dense and moist, so if you are a fan of really light cake-like muffins, this recipe is not for you!
Pumpkin and Banana Breakfast Muffin
Print RecipeIngredients
- 5 medium bananas, mashed
- 1 tablespoon of your oil of choice
- 1 tablespoon of plant-based milk of choice (I generally stick with almond milk)
- 1/2 cup of sugar
- 1/2 cup of apple sauce
- 3/4 cup of canned pumpkin
- 3/4 cup of canned pumpkin
- 1 flax egg
- 1 teaspoon of vanilla
- 2 teaspoons of pumpkin spice
- 2 teaspoons of cinnamon
- 1 1/4 cups of flour
- 1/4 cup of oats (plus more for sprinkling on top)
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
Instructions
- Pre-heat oven to 425 degrees Celsius. Spray a large muffin tin with cooking spray.
- Mix 1 tablespoon of ground flax with 3 tablespoons of water and let sit to make your ‘flax egg.’
- Mash bananas until smooth-ish and mix with milk. Add in sugar, apple sauce, canned pumpkin, thickened flax egg, and vanilla. Mix until well combined.
- Whisk together your flour, oats, salt and baking soda. Make a well in the dry ingredients and add the wet ingredients into the dry.
- Mix the wet and dry ingredients until combined and then spoon mixture into the muffin tin.
- Put it into the oven at 425 degrees Celsius for 5 minutes, and then turn down the heat to 350 degrees Celsius and continue baking for 15 minutes, or until the muffins are done in the middle.
- Let the muffins cool in the pan for 5 – 10 minutes, and then turn it out to a cooling rack.
