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–+ servings
two banana pumpkin muffins on a cooling rack

Healthy Banana Pumpkin Muffins (Vegan and Gluten-Free)

5 from 2 votes
These vegan, gluten-free Banana Pumpkin Muffins combine the rich, comforting, warm fall flavors of ripe banana and spiced pumpkin. Irresistibly moist, sweet, and delicious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups organic rolled oats - instant oats not recommended.
  • 1 cup pumpkin puree
  • 1 med ripe banana - mashed.
  • 1/2 cup pure maple syrup
  • 4 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin spice
  • 1/2 tsp sea salt

Equipment

Method
 

Step 1: Preparation
  1. Preheat oven to 375° Fahrenheit and place the oven rack on the second lowest level.
  2. Grease or use muffin liners if you are not using a non-stick pan.
Step 2: Prepare the Batter
  1. Add all of the dry ingredients to a strong food processor - rolled oats, baking soda, baking powder, cinnamon, pumpkin spice, and sea salt.
  2. Mix, blend, and grind the flour mixture on medium speed until you achieve a fine crumb.
  3. Add the mashed banana, and all of the other wet ingredients - pumpkin puree, maple syrup, apple cider vinegar, pure vanilla extract.
  4. Blend the banana pumpkin batter until it is just combined, being careful not to overmix.
  5. Once blended, using a cookie scoop, fill each muffin cup evenly with batter.
Step 3: Bake
  1. Place the muffin pan into the oven for about 10 minutes, then reduce the oven temperature to 375° Fahrenheit for approximately 20-25 minutes, or until the top of the muffins are a dark golden brown and a toothpick in the center of a muffin comes out perfectly clean.
  2. Once thoroughly cooked, remove the muffins from the oven, and place them onto a cooling rack for approximately 10-15 minutes or until they get to room temperature.
Step 4: Serve and Enjoy!
  1. When the muffins are cool enough to eat, place one or two onto your favorite serving plate, make yourself a steaming cup of coffee or tea, sit down, relax, and enjoy these delicious banana pumpkin muffins to your heart’s content.

Nutrition

Serving: 1muffinCalories: 145kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 273mgPotassium: 211mgFiber: 3gSugar: 12gVitamin A: 3822IUVitamin C: 2mgCalcium: 64mgIron: 1mg

Notes

Recipe Tips:
  • Use a strong food processor for this recipe so that you can create a fine crumb with the dry ingredients, and then blend everything well.
  • Do not use instant oats for this pumpkin bread. It is best to use traditional, regular, rolled oats. Or, if you want a little bit more of a whole-grain texture, you can use extra thick rolled oats. 
  • It is always an option to use muffin liners if you wish. Especially if you are not using a nonstick muffin pan.
  • You can make mini muffins with this recipe by using a mini muffin tin instead of a regular muffin pan. Just reduce the baking time to approximately 20-25 minutes.
How to Store:
  • These vegan banana pumpkin muffins are stored well in a glass airtight container, plastic wrap, or a tightly sealed plastic bag (BPA-free preferred).
  • They will last on your kitchen counter for approximately 3-4 days. These pumpkin muffins will last even longer if you store them in the fridge- approximately 5-6 days.
  • For longer storage than a few days, consider storing these muffins in the freezer using a freezer bag. They will last in your freezer for up to 3-4 months.
  • When ready to eat, take the muffins out of the freezer and let them defrost on your kitchen counter on a rack.
  • For best results, consider reheating the muffins in the oven for a few minutes to bring back their wonderful freshness.

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