Hooray for Vegan breakfast recipes that actually taste good! Thanks for letting me know that they’re freezer-friendly! I used canned pumpkin for this but you could probably use steamed pureed pumpkin (from frozen). (If you’re looking for a low-calorie recipe for overripe bananas this is it right here.). Please note that nutritional information is a rough estimate and it can vary depending on the products used. Or are they healthy banana muffins made with pumpkin? Canola oil or melted coconut oil can be used as a substitute for the vegetable oil. Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week. I basically make a new batch as soon as we eat the last one out of the freezer. Woo! Pumpkin meets banana in these healthy pumpkin banana muffins that are so delicious you won’t be able to tell that they’re vegan. I triple the recipe and freeze a bunch. Did you make this recipe? Trust me, it’s so easy to make, it’s basically foolproof, and it tastes delicious! Also, you don’t have to use vegetable oil for this recipe. Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun! This makes me so happy! This time I split the brown sugar with 1/4 cup of swerve Brown Sugar and 1/4 cup of regular Brown Sugar and I added chopped pecans and mini chocolate chips. https://www.goldenbarrel.com/recipe/paleo-pumpkin-banana-muffins I used 2 overripe bananas for moisture and flavor, and maybe they also help to bind the batter as well because you can also use bananas as a vegan egg substitute or alternative. for more easy baking recipes! Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger … Scoop batter into the muffin pan dividing it evenly between the cups. Instead, I sweeten it with a bit of maple syrup. Add the wet ingredients to the dry ingredients and mix just until combined. These are just slightly crisp at the edges and simply dreamy-tender in the center. When muffins are cool, whisk together the powdered sugar and milk and drizzle over the tops. Well, in most baking recipes, it is. This recipe makes 18 muffins, so prepare a second muffin pan in the same manner. Related: Spinach Banana Muffins. These muffins are the perfect sweet and healthy snack, and they’re so delicious that if you were to toss them in the lunch box, the kids would actually think that it’s a treat. If you’re in the mood for a twist, feel free to add some chopped nuts or. I used avocado oil which worked great and might try them with raisins next time. . There was no such thing as baking without eggs to me. My kids BEGGED for more and I had already doubled the recipe! Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or. Set aside. Love what you see? All images & content are copyright protected. I’ve made it multiple times. These pumpkin banana muffins have no refined sugar and are nutritious, making them a great snack for kids. I want to see your yummy photos! Hmm. Egg-free baking used to make me so anxious. And I must say that pumpkin and banana is such a delicious combination. So there are no flax eggs in this vegan recipe. Also, because these muffins are made with whole wheat flour it bumps the nutritional value, they are much higher in fiber when compared to white flour muffins and they are low calorie. DO NOT over mix. DIRECTIONS. Great recipe, Crystal! I prefer to have them warm but they’re really good completely cooled as well. Oh wow, I’ve been meaning to try these with natural sweetener instead of brown sugar. In a large bowl combine bananas, pumpkin puree, and brown sugar. All these health benefits make these pumpkin banana muffins not only perfect for adults, but for kids, toddlers and babies too. I used cinnamon and a little bit of nutmeg. I appreciate your feedback and thank you for the 5-star rating! They contain no sodium and almost no fat. Actually, I use to bake these the night before, and enjoy in the morning! Of course you don’t want to use pumpkin as an egg replacement in just any old recipe, but because these are vegan pumpkin banana muffins, it works. If you are looking for a scrumptious treat that you can prepare for your friends or family, you should turn your attention to egg-free pumpkin muffins. https://www.egglesscooking.com/eggless-baking-recipes/eggless-muffins Ingredients ¼ Cup Butter Melted 2 Bananas Over-ripened ½ Cup Sugar ½ Cup Brown Sugar ¾ Cup Canned Pumpkin 1 Egg 1 TSP Vanilla 1½ TSP Pumpkin Pie Spice 1 TSP Cinnamon 1½ Cups … So in terms of baking, that means no dairy (no butter and no milk) and no eggs. It really wasn’t an option. These were super easy and fast to make – thank you! But I recently found out that you can use pumpkin puree as an egg replacement because it binds and moistens just like eggs do. They’re a deliciously healthy way to start off the Continue Reading. These muffins are like a warm hug on a cool Fall morning. This may be my new muffin go to . Why didn’t I think of this before? Amazing! Actually, I use to bake these the night before, and enjoy in the morning! Perfect for a quick fall breakfast or snack! These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients and great textures. It is packed with many other vitamins and minerals. Come to think of it, are these healthy pumpkin muffins made with banana? . I would tweak it over and over again but it just never came out the way I wanted it to. My family and I love having them for breakfast and snack too. Adding raisins sounds like a great idea. I don’t miss the eggs at all and you won’t either. In a separate medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, vanilla, buttermilk, and vinegar. Set aside. In the bowl of an ... melted butter, oil, eggs, pumpkin and water. Coconut flour is one of my favorite flours to bake with for a myriad of reasons.. Why I love using Coconut flour in recipes.. It’s high in fiber, protein and healthy fats. Just so you know. It was the eggs! These are amazing! I’d love to see what you cook! Thanks for letting me know how they turned out! Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired. If you’re in the mood for a twist, feel free to add some chopped nuts or chocolate chips. Topped with an irresistible crunchy crumb. Add the butter and use a fork, or pastry cutter, to cut the butter into the flour until the mixture is made of coarse crumbs. I’m so happy to hear that. The pumpkin flavor in these muffins is subtle but nicely complimented by the maple syrup and spice mix of cinnamon, ginger and cloves and sure to be a family favorite this Fall. It’s so hard to stay healthy around Fall because Recipes around this time are super fattening and they’re not very vegan-friendly so that’s why I’m bringing you this recipe that is dairy-free and completely vegan-friendly! When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. Deliciousness. I’ve never heard of swerve before so I had to look it up. Spoon the batter into liners, filling 2/3 of the way full. If using all-purpose flour add an extra teaspoon of baking powder and a pinch of salt. ©2020 Beat Bake Eat. The recipe was inspired by my Banana Spice Muffins which are a reader favorite, with a key difference – these Pumpkin Banana Muffins are coconut-free!. I made them for the girls at work, didn’t tell them they were healthy or vegan and everyone loved them! I absolutely had to throw some spice in this recipe. This recipe makes 18 muffins, so prepare a second muffin pan in the same manner. Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Then wrap them in foil place them in a freezer bag. Now, back then, every time I baked I always baked with eggs. Plus, breakfast is the most important meal of the day so why not make it a clean eating one? I’m still not sure how it works, but it’s magical. I feel like the answer was right in front of my face because I always knew that pumpkin recipes in general require fewer eggs or no eggs at all. Eggless Blueberry Muffins, Eggless Banana Chocolate Chips Muffins, Eggless Sugar Donut Muffins are some of my favorite eggless muffin recipes to try. This gluten-free delicacy is a great food for fall and your taste buds; moist and palpable to the core. In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. So good!! Preheat oven to 425° and line a 12-count muffin tray with liners. The purpose of eggs in baking is to hold baked goods together so that they don’t crumble and fall apart. Turned out so great I had to make another batch right after the first. Deliciousness. Combine flour mixture ... 400°F. Set aside. If you love baking muffins as much as I do you’re going to love these. I just didn’t know what was wrong. This recipe makes 18 muffins, so … I used splet flour was very pleased with result. Perfect for any morning or snack. Pumpkin is also high in vitamin C which helps your body heal faster. Thank you, Jodi! I was looking to use up leftover pumpkin puree, over ripe bananas and didn’t have any eggs. Def making again. It is also high in antioxidants and nutrients that also give your immune system a big boost. Wow! © Beat Bake Eat. And I’m so glad you’ll be making them again! Tender and moist on the inside. So yeah, this recipe is eggless (and dairy-free!).


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