Banana Bread meet Pumpkin Bread … minus the oil … plus whole wheat flour … perfectly portioned out … what do you get?
A moist, delightful, vegetarian, homemade muffin ideal for a midday snack, lunch box, or sliced up for breakfast and spread with some almond butter. Yummy!
Being vegetarian is easy even with snacking. I am sharing this muffin recipe with you so that you can bake a homemade muffin in your own kitchen in one bowl with ingredients you already have. A muffin that you can feel good about feeding it to your family … instead of an oily muffin that comes in a plastic wrapper … or even worse … one that you don’t even know what they put in it to make it taste so weirdly wonderful!!
I’m always going to give you a tip to make the recipe great … here it is … bake the muffins as instructed with high heat for the first 5 minutes … that is the key to getting them to rise. Perfect recipe to use your homemade pumpkin puree. Don’t have it ready but have a can, use it!
Want to make it vegan? Substitute 1/3 cup coconut oil and one more banana.
Want to cut down the sugar? Substitute 3/4 cup applesauce and 1 tablespoon maple syrup.
Happy muffin making!
Love this recipe? Let me know by leaving a comment.
Pumpkin Banana Muffins
Banana Bread Meet Pumpkin Bread in a Muffin! No oil, made with whole wheat flour!