These easy to make Vegan pumpkin banana muffins are a real family favourite. Loaded with pumpkin spice flavor, they are fluffy, moist and have an optional crunchy topping.
- 1 cup pumpkin puree
- ½ cup very ripe banana, mashed (about 1 large banana)
- ½ cup brown sugar
- ½ cup greek style yoghurt
- 3 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumkin spice or cinnamon
- ¼ teaspoon salt
- ¼ cup turbinado sugar (or sanding sugar) optional for topping
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Preheat the oven to 175C (350F) Line a muffin pan with paper liners, optional to coat them with cooking spray or a little oil.
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In a bowl, mash the banana and add the pumpkin purée, coconut oil, greek style yoghurt, vanilla and sugar. Stir well to combine.
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In a small bowl, stir together the flour, pumpkin spice, baking powder and baking soda.
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Add the flour mixture to the mixing bowl and gently stir to combine. Fill the prepared muffin liners and top with one teaspoon each of turbinado sugar, if desired.
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Bake the muffins for about 17-20 minutes, remember all ovens are different, so start checking your muffins after 17 minutes. Let the muffins cool down slightly in the muffin pan for about 10 minutes before removing and placing on a cooling rack to cool completely.
Store in an airtight container for about 4 days.