Banana Pumpkin Mini-Muffins
Banana and pumpkin go together so well and make it possible for this recipe to be dairy free, nut free and oil free.
I’ve used pastry flour here for a lighter texture instead of the often used oat flour for my recipes. If you do use regular flour, it’s a good idea to sift it. The amount of maple syrup depends on the sweetness of the banana. If your banana is very ripe, stick to the 1 Tablespoon, but if you are using a banana that is not very ripe (don’t use one that is green as it will not mash well), then you might want to drizzle a little more maple syrup in since the sweetness of this recipe comes from the banana.
It’s important to allow the muffins to cool since they will finish firming up and become more cake-like when cooled. The beauty of vegan baking though is that you can taste them anywhere along the way since there is no raw egg to worry about.
Feel free to experiment a bit with add-ons like chocolate chips or ginger or even nuts and seeds. This is a very easy, basic recipe that you can definitely play with.
Ingredients:
- 1 bananas, mashed
- 1 Tablespoon maple syrup
- 1/2 cup pumpkin puree (NOT pumpkin pie puree)
- 1.5 teaapoons baking powder
- 1/2 cup plus 2 Tablespoons pastry flour
- 1 teaspoons pumpkin spice
- pinch of salt
Directions:
- Heat oven to 350
- Combine all ingredients until you have a thick dough.
- Spoon the dough into lined mini-muffin cups and bake for 15-18 minutes. Allow to cool completely before serving. Makes about 1 dozen.
Enjoy!
