Vegan Pumpkin Chocolate Chip Banana Muffins
Moist and fluffy pumpkin chocolate chip muffins packed with flavor and sweetness. These vegan muffins are super easy to make and they are the perfect anytime snack or dessert.
Disclosure: This post contains affiliate links, which means I will receive a commission if you click on/purchase through my link #CommissionsEarned. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure here.
Vegan Pumpkin Chocolate Chip Banana Muffins
Good morning everyone! Today, we are making muffins. I know that pumpkin season passed a long time ago. However, I am always down for a baked pumpkin treat, no matter what time of year it is. I love the flavor of pumpkin, and I especially love baking with it. Also, there was a can of pumpkin in my cupboard and some overripe bananas in my refrigerator just begging to be used this week.
So, I decided to make some delicious and moist pumpkin chocolate chip banana muffins. These muffins are super quick and easy to make and the ingredients list is pretty minimal. I actually whipped this recipe up during my lunch break the other day and enjoyed a muffin as an afternoon pick-me-up. These muffins also make a great on-the-go snack.
Anyway, let’s take a look at a few quick things to note for this recipe. Then, we will dive into the list of ingredients you will need to make this pumpkin chocolate chip muffins recipe a smashing success.
What Makes A Muffin Fluffy?
A very common question relating to baking muffins is how to make them ultra fluffy. I completely understand, as I personally like my muffins to be nice and fluffy. There are a few key factors that determine how fluffy your muffins will turn out.
First off, you want to make sure to include key leavening agents. In this recipe, I went with baking powder and baking soda. These ingredients will help your muffins rise and achieve a lighter, fluffier texture. Additionally, the types of flour used will determine how dense the muffins turn out. For lighter and fluffier muffins, I like to use a mix of flours. For this recipe specifically, I went with a combination of oat flour and whole wheat pastry flour. The end result was perfectly fluffy, moist, sweet, and delicious pumpkin chocolate chip banana muffins.
Can You Make Muffins Without Vegetable Oil?
Yes, you can definitely make muffins without vegetable oil. My recipe does not require oil of any kind. Instead, I use ingredients like bananas and canned pumpkin for moisture. While this recipe doesn’t have a fat source similar to vegetable oil, I still think these muffins achieve a really rich flavor and nice texture.
Now that we have covered a few quick things to note for this recipe, let’s take a look at the list of ingredients you will need to make these vegan pumpkin chocolate chip banana muffins.
Pumpkin Chocolate Chip Banana Muffins – Ingredients
- Overripe Bananas – The first ingredient you will need to make these delicious pumpkin chocolate chip muffins are some overripe bananas. This ingredient adds a ton of moisture and sweetness to your muffins. It is an absolute necessity to make these vegan muffins.
- Oat Flour – The oat flour is the next ingredient you will want to make these muffins. It is an important ingredient to combine with the whole wheat pastry flour to achieve the perfect fluffy muffin consistency. I just blend up rolled oats for a few seconds until they form a fine oat flour.
- Whole Wheat Pastry Flour – Whole wheat pastry flour is another dry base ingredient you will need for this recipe. I used Bob’s Red Mill brand whole wheat pastry flour.
- Baking Powder – The baking powder is the first key leavening agent you will need for this recipe.
- Baking Soda – The baking soda is the other important leavening agent which ensures these pumpkin chocolate chip muffins rise nicely.
- Cinnamon – The cinnamon adds a nice spice to these muffins.
- Pumpkin Pie Spice – The pumpkin pie spice amplifies the pumpkin flavor present in these pumpkin chocolate chip muffins.
- Nut Milk – The nut milk serves as the key source of liquid used in this recipe. It adds creaminess and flavor to the muffins. I used the unsweetened vanilla almond milk, but you can use whichever kind you have on hand or prefer.
- Canned Pumpkin – The canned pumpkin adds pumpkin flavor and moisture to these pumpkin chocolate chip banana muffins.
- Pure Maple Syrup – The pure maple syrup adds sweetness and richness to the muffins. It helps all the wet and dry ingredients come together nicely.
More Muffin Recipes You Might Like:
Some Of My Favorite Cooking/Baking Products:
- Found Here On My Amazon Storefront Page (affiliate link #CommissionsEarned)
Vegan Pumpkin Chocolate Chip Banana Muffins
Ingredients
- 2 medium overripe bananas
- 1 cup oat flour
- 1/2 cup whole wheat pastry flour (I used Bob's Red Mill)
- 1/4 cup dark chocolate chips (I used dark chocolate chunks)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk
- 1/4 cup canned pumpkin
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven to 350° F.
- Add the oat flour, pastry flour, cinnamon, pumpkin pie spice, baking powder, and baking soda to a large mixing bowl.
- Mix the ingredients well to combine.
- In separate mixing bowl, mash the bananas thoroughly.
- Mix in the nut milk, canned pumpkin, and pure maple syrup.
- Pour the wet mixture into dry, then mix until a muffin batter forms.
- Gently fold in the chocolate chips.
- Line or grease a muffin pan, then evenly distribute the batter between eight cavities.
- Add a few more chocolate chips on top of each muffin.
- Bake the muffins for about 25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool for a bit, then dig in and enjoy!
Notes
I hope you all love this simple and delicious pumpkin chocolate chip banana muffins recipe. I can’t wait for all of you to try them! Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
