Whole-Wheat Fat-Free Vegan Banana-Pumpkin Muffins

Posted by:Lindsay S. Nixon Category: Holiday

A few weeks ago I found myself with no less than a dozen bananas and two small sugar pumpkins. I have no idea how I ended up with all that fruit... ok, so that's not entirely true. The little sugar pumpkins are so damn cute I can't pass them by without buying one and bananas... well, I'm in the camp where one can never have too many bananas.

Anyway, I decided to attempt a banana-pumpkin bread to help use up my ingredients. 

It smelled (and tasted!) like a little slice of Fall bliss, but the bread came out much too heavy and dense. I tried it again with whole-wheat pastry flour (having used whole wheat the first time) and it was still too heavy. I played around for still a third time and when that too was a miss (GRR!), I almost gave up... 

But something inside me told me to give muffins a whirl and wouldn't you know it? Perfection.

Sometimes it's all about packaging, I guess.

I also (thanks to past experimentations) ran out of whole-wheat pastry flour making these muffins and substituted in a little quinoa flour. If you have some of that on hand, sub a little bit in (1/2 cup or less)--it gives these muffins a slight nutty taste. Otherwise whole wheat pastry is just fine! Enjoy.

Subscribe to the blog!

Or go grab our RSS feed!

Recipe:Banana-Pumpkin Muffins

Picture of Banana-Pumpkin Muffins

Prep time: | Cook time: | Total: | 12 servings


A taste of autumn bliss...



Preheat oven to 350 F. Grease muffin tin or spray paper liners to prevent sticking and set aside. In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together, adding more pumpkin pie spice if desired. Then whisk in sugar and set aside. Transfer bananas to a blender or food processor. Spotted and browning bananas are best. Whiz until bananas are practically a goop. Measure, adding applesauce (or more pumpkin) until it equals 2 cups. I used 2 small bananas and had to add 1/4 cup applesauce. Stir to combine and add to flour mixture, along with 1 cup pumpkin and nondairy milk. Stir until just combined. If you want to add chips, nuts, etc. (up to 1/2 cup), add them after a few strokes. Spoon into muffin tins or cups 3/4 full and bake 18-25 minutes, or until a toothpick inserted comes out clean.