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    The Perfect Hash Brown Potato Recipe

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Home Breakfast Recipes

Pumpkin and Banana Breakfast Muffin

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Pumpkin And Banana Breakfast Muffin
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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

Serves: 12 muffins
Cooking time: 20 minutes
Level: Novice
Print Recipe

Ingredients

  • 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

  1. Pre-heat oven to 425 degrees Celsius. Spray a large muffin tin with cooking spray.
  2. Mix 1 tablespoon of ground flax with 3 tablespoons of water and let sit to make your ‘flax egg.’
  3. 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.
  4. Whisk together your flour, oats, salt and baking soda. Make a well in the dry ingredients and add the wet ingredients into the dry.
  5. Mix the wet and dry ingredients until combined and then spoon mixture into the muffin tin.
  6. 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. 
  7. Let the muffins cool in the pan for 5 – 10 minutes, and then turn it out to a cooling rack.
Tags: muffins
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