Vegan Pumpkin Muffins with Bananas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.It is officially that time of year again, and these vegan pumpkin muffins with bananas are the perfect fall treat. I use ripe bananas, pumpkin puree, and whole wheat flour for a moist and fluffy breakfast treat packed with autumn spices that comes together in under 30 minutes.
The combination of fruit and vegetables in these vegan pumpkin muffins with bananas works very well in baked goods, especially when paired with cinnamon, nutmeg, ginger, and cloves. The bananas add natural sweetness and moisture while the pumpkin puree brings its classic autumn flavor to every bite. Be sure to make these alongside vegan apple muffins this season to really capture the fall flavors.
I started making these muffins when my boys asked for vegan pumpkin banana bread for breakfast. I knew I needed something slightly less finicky that they could eat on the go if needed. Muffins were the only answer. And since they travel so well, I now even make mini muffins that I can pack into my kids’ lunch boxes.
👩🏽🍳 Why I Love This Recipe
These vegan pumpkin muffins with bananas are packed with ingredients that I can get behind as a health coach. Whole wheat flour contributes fiber, pumpkin puree provides beta-carotene, and bananas add natural sweetness along with moisture. I also use applesauce instead of oil, keeping the muffins oil-free and dairy-free while still creating a soft and tender crumb. With just 1/2 cup of sugar in the full batch, they make a lovely option for breakfast or snacks.
I love quick recipes, and these vegan pumpkin muffins with bananas are definitely in my top 10. I start by blending the bananas until completely smooth. Then I add the pumpkin puree, applesauce, and almond milk. In a separate bowl, I whisk the flour with the baking powder, baking soda, salt, sugar, and spices before folding in the wet mixture. After filling the muffin cups, I bake them until an inserted toothpick comes out clean. Then I let them cool before serving.
I love having a freshly baked batch of these muffins whenever guests come over. When I am feeling particularly festive, I serve them with hot apple cider. A good friend of mine was visiting me a while ago, and commented that my baked goods were going to give her a muffin top. My kids heard this expression and thought it was the funniest thing. They were quite young at the time and not that great at remembering exact phrases. So when my husband came home ravenous after work and devoured 3 muffins in quick succession, my youngest told him very sternly that he was going to get a “pumpkin top.” Ha! These muffins are wholesome enough for you to eat without any worry, so go ahead and make a batch.
🥘 Ingredients
I use a familiar mix of plant-based ingredients for these vegan pumpkin muffins with bananas. This is what I need to get that warmly spiced flavor:
Whole wheat flour: This is the main dry ingredient and contributes a hearty flavor and extra fiber. If I want a lighter crumb, I use whole wheat pastry flour.
Baking powder and baking soda: I use both of these leaveners to help the muffins rise and create a tender result.
Salt: A little salt balances the sweetness and brings out the flavor of the pumpkin and spices.
Spices: I use a combination of cinnamon, nutmeg, cloves, and ginger for that familiar pumpkin pie flavor.
Brown sugar: I use organic brown sugar for sweetness and a subtle molasses flavor. Coconut sugar or muscovado sugar can also be used.
Pumpkin puree: This adds the main pumpkin flavor and moisture to the muffins.
Unsweetened applesauce: I use this in place of oil. It contributes moisture and helps bind the batter.
Unsweetened almond milk: A little plant milk loosens the wet mixture and brings the batter to the right consistency. Another unsweetened plant milk can be used if that is what you have available.
🔪 How To Make
When making these vegan pumpkin muffins with bananas, I use a simple mixing method. This is what I do to get them perfectly tender:
Preheat and prepare: First, I preheat my oven to 350F and line a muffin tray with paper cups. Then I add my peeled bananas to a food processor or blender.
Blend: I blend until the bananas are completely smooth.
Add wet ingredients: Next, I add the pumpkin puree, applesauce, and almond milk to the blender or food processor.
Blend again: I blend again until everything is combined and completely smooth.
Whisk dry ingredients: In a large mixing bowl, I whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Then I stir in the brown sugar until it is distributed throughout the mixture.
Add wet ingredients: I pour the blended wet ingredients into the dry ingredients.
Combine: Then, I fold everything together just until combined, adding any mix-ins at this stage.
Spoon into muffin cups: I use a 1/4 cup measure to divide the batter between the cups. 
Bake and cool: Once the cups are appropriately filled, I bake the muffins for 18-20 minutes. I let the muffins rest in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely. 
💭 Expert Tips
My #1 Secret Tip for this vegan pumpkin muffins with bananas recipe is to blend the bananas until they form a completely smooth liquid before adding the other wet ingredients. Small banana pieces can create pockets of moisture in the batter, so I take the extra time to process them thoroughly.
Other Tips To Keep In Mind:
- Use ripe bananas: I choose bananas with plenty of brown spots on the peel. They are sweeter and usually blend more easily than firm, underripe bananas.
- Measure the flour properly: Too much flour can make oil-free muffins dry and dense. I spoon the flour into the measuring cup and level the top rather than scooping directly from the bag.
- Do not overmix: When I add the wet ingredients to the dry mixture, I fold the batter just until no large streaks of flour remain. Overmixing can develop the gluten in whole wheat flour and lead to tough muffins.
- Prepare the liners: Some paper muffin liners can stick to oil-free bakes. I use parchment paper liners or lightly spray the inside of standard paper liners with cooking spray before adding the batter.
- Check the centers: I begin checking the muffins at 18 minutes. A toothpick inserted into the center should come out clean with no wet batter attached.
📖 Variations
I like having a few ways to change up these vegan pumpkin muffins with bananas so that I can make them throughout the fall months. These are 3 variations I love making:
Chocolate chip: I fold 1/2 cup of vegan chocolate chips into the finished batter for little pockets of richness. If I want a less sweet addition, I use dark chocolate chips, and when I want it slightly sweeter, I use white chocolate chips. My boys love any kind of chocolate chips in these muffins.
Nutty pumpkin: For a little crunch and added plant-based protein, I add 1/2 cup of chopped walnuts or pecans to the batter before baking. I love the buttery flavor that pecans contribute to the muffins.
Caramel swirl: To make these muffins truly decadent, I swirl some vegan caramel sauce into the batter before adding it to the muffin cups. Then I swirl another small amount into the portions before baking. This is really great as a fall dessert.
🍽 Serving Suggestions
If you really want to go all out with a fall-inspired breakfast, I recommend serving the vegan pumpkin muffins with bananas alongside a healthy pumpkin smoothie. When the weather is slightly cooler, enjoy it with a nice warm bowl of pumpkin spice oatmeal and stir through a little extra Instant Pot applesauce with cinnamon.
When I pack these muffins into my boys’ lunch boxes, I try to include a few pumpkin protein balls too. But when we have them for breakfast on the weekend, they usually enjoy them with a spread of vegan Nutella and a warm mug of protein hot chocolate. If they are exceptionally hungry, they like starting with a bowl of homemade cinnamon toast crunch to kick off the fall flavors.
🧊 Storing And ♨️ Reheating
Room temperature: Once completely cooled, I store the muffins in an airtight container at room temperature for up to 5 days.
Freezing: I transfer cooled muffins to a freezer-safe bag and freeze for up to 2 months. For the best texture, I make sure the muffins are fully cooled before packing them.
Reheating: If frozen, I place the muffins in the refrigerator to thaw overnight. Then they can be brought to room temperature and enjoyed, or warmed briefly in the microwave before serving.
❓Recipe FAQs
What should I do if my muffin batter is too thick?
The batter for these muffins should be thick but scoopable. If it seems unusually stiff, the bananas may have yielded less puree than the recipe requires, or the flour may have been overmeasured. To fix this, I add unsweetened almond milk 1 tablespoon at a time, folding gently after each addition until the batter loosens.
Can I use frozen banana for these muffins?
Yes, frozen bananas can work. I recommend thawing them completely first and draining away any excess liquid that collects during thawing. Then I blend them until smooth and measure the puree to make sure I have the amount needed for the recipe.
How can I ripen bananas quickly for these muffins?
When my bananas are still a little too firm, I use the oven to speed things up. I place unpeeled bananas on a baking sheet and bake at 300F for 15-20 minutes, until the skins turn black and the insides soften. Then I let them cool completely before peeling and blending. The bananas will be much softer and easier to puree, although this method does not develop quite the same sweetness as naturally ripened bananas.
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🎥 Video
Vegan Pumpkin Muffins with Bananas
It is officially that time of year again, and these vegan pumpkin muffins with bananas are the perfect fall treat. I use ripe bananas, pumpkin puree, and whole wheat flour for a moist and fluffy breakfast treat packed with autumn spices that comes together in under 30 minutes.
Servings: 15 muffins
Calories: 92kcal
Ingredients
- 1 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup brown sugar or coconut sugar for refined sugar free
- 2 whole bananas
- 1 cup canned pure pumpkin puree
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk
Instructions
- Preheat oven to 350 F.
- Blend two large bananas in a blender or food processor until completely smooth.
- Add applesauce, pumpkin, and almond milk. Blend until combined.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
- Whisk in brown sugar and set aside.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir until just combined. Do not over stir.
- If you'd like, you can fold in 1/2 cup of chocolate chips, or chopped nuts.
- Using a measuring cup scoop 1/4 cup of batter into muffin cups filling 3/4 of the way full.
- Bake 18-20 minutes or until a toothpick inserted into center comes out clean.
- Cool in muffin trays for 5 minutes. Remove and allow to cool completely on metal cooling rack. Store at room temperature.
Notes
- My #1 Secret Tip for this vegan pumpkin muffins with bananas recipe is to blend the bananas until they form a completely smooth liquid before adding the other wet ingredients. Small banana pieces can create pockets of moisture in the batter, so I take the extra time to process them thoroughly.
- Use ripe bananas: I choose bananas with plenty of brown spots on the peel. They are sweeter and usually blend more easily than firm, underripe bananas.
- Measure the flour properly: Too much flour can make oil-free muffins dry and dense. I spoon the flour into the measuring cup and level the top rather than scooping directly from the bag.
- Do not overmix: When I add the wet ingredients to the dry mixture, I fold the batter just until no large streaks of flour remain. Overmixing can develop the gluten in whole wheat flour and lead to tough muffins.
- Prepare the liners: Some paper muffin liners can stick to oil-free bakes. I use parchment paper liners or lightly spray the inside of standard paper liners with cooking spray before adding the batter.
- Check the centers: I begin checking the muffins at 18 minutes. A toothpick inserted into the center should come out clean with no wet batter attached.
Nutrition
Calories: 92kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 95mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2542IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Have you tried making this in a loaf pan? 🙂 excited to make these muffins but looking for another option too!
I have not tried making the recipe in a loaf pan, so I’m not sure how it will turn out. But if you are looking for a pumpkin bread to bake in a loaf pan, I have another recipe you could try. https://www.keepingthepeas.com/vegan-pumpkin-banana-bread/
Yes! I saw your recipe for the bread. I liked the muffin recipe because it used banana and applesauce…haven’t found a vegan pumpkin bread that has both banana and applesauce in it. Maybe it can’t be done 😆
Moist and delicious. I substituted maple syrup, in equal parts, for the brown sugar…delish! This will be a regular in the muffin rotation.
YUM! VERY EASY AND VERY DELICIOUS! THANK YOU!
So glad you enjoyed these muffins!
OMGosh! My 2 year old (who will not eat anything!) ate 3 of these muffins today! She’s in the middle of a stomach virus and I wanted something that was gentle on her stomach. We live at high altitude so I added 2 tbsp of water and baked them for 25 min. at 375. They turned out perfect. My equally picky 7 year old loved them too! Love that they are healthy and low sugar.
So happy to hear your picky eaters loved this recipe!
These are the best muffins! Sooooo yummy. I used 1/2 the sugar and accidentally put in the whole can of pumpkin. Oops!! So moist and the blend of spices is perfect. Thank you for a great recipe!!!
I’m glad they turned out well! That extra pumpkin probably made them super moist! Yum!
Can you taste the banana in this recipe? I have used bananas before in other recipes and have found that the banana is overpowering. Thank you
I do not find the banana flavor overwhelming. It helps to add natural sweetness to the muffins, and also helps them to bake up light and fluffy without the need for oil.
I just figured out what went wrong! I put one can not 1cup pumpkin purée!!! Will make again and am sure they will turn out right!!!
I’m glad you figured out the problem! I hope they turn out next time!
I was so excited about these but sadly something wrong happened! I measured the bananas like you recommended- 2 cups which was 4 medium bananas. Very goo like in the center and I kept cooking them till very brown top and bottom and still like thick liquid in center. I followed the recipe exactly. Any ideas? I am so bummed!
Would live to try this. What could I replace tge apple sauce fir, please?
You could use coconut oil as a substitute for the applesauce.
I made this with an AP gluten free flour blend and they turned out absolutely delicious. I used about 1/2 cup of brown sugar instead- since I do not like a lot of sweetener and they turned out incredibly delicious. Thank you for sharing!
Hi Lindsay! You’re welcome! I’m so glad to hear the recipe turned out well with the gluten-free flour! Enjoy!
These are fantastic!! I added raisins and walnuts! So good, thank you!
Hi Margaret! Aren’t these amazing! I’m making another batch this weekend! I can’t get enough pumpkin this time of year!