These super-moist Gresskar-bananmuffins are easy to make in less than 30 minutter for a delicious fall breakfast. Bonus, these are vegan pumpkin muffins made without eggs or dairy.
I love making muffins, like my Veganske blåbærmuffins, Banan-gulrotmuffinseller Veganske havregrynsmuffins but when the fall season starts, I want to make something with pumpkin to get pumpkin pie flavors in my muffins.
If you’re also chasing anything pumpkin as soon as the days start to shorten, these muffins are for you!
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Gresskar-bananmuffins
Ingredienser
- 1 cup Most banan - (merknad 1)
- 1 ¼ cup Gresskarpuré - (merknad 2)
- ⅓ cup Olivenolje med mild smak - (merknad 3)
- ½ cup Brunt sukker - (merknad 4)
- 1 teskje Vaniljeekstrakt
- 1 ½ teskje Gresskarkrydder - (merknad 5)
- 1 teskje Kanel
- 1 ½ cup All-purpose mel - (merknad 6)
- ¼ teskje Salt
- 1 teskje Natron
- 1 teskje Baking Powder
Instruksjoner
- Forvarm ovnen til 180 °C. Kle et muffinsbrett med 12 hull med papir. Smør papiret lett med matoljespray for å hindre at muffinsene fester seg til papiret. Sett til side.
- Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe.
- In a large mixing bowl, stir the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Stir well to combine evenly.
- In another bowl, whisk flour, salt, baking soda, baking powder, pumpkin spices, and cinnamon.
- Rør de tørre ingrediensene inn i de våte ingrediensene til alt er blandet – ikke bland for mye, ellers kan muffinsene bli seige.
- Transfer the batter evenly into the 12 muffin cases and bake at 180°C (350°F) for 25-35 minutes on the center rack of your oven until a toothpick inserted in the center of the muffin comes out clean
Oppbevaring
- Cool on a wire rack, then store in an airtight box for up to 4 days in the fridge, or freeze for later and thaw at room temperature.
Merknader
Ernæring
Ingredienser og erstatninger
- Mosede modne bananer – you don’t have to use overripe bananas. Yellow bananas work very well in the recipe. But keep in mind that the muffins won’t be as sweet with yellow bananas. The riper, the sweeter!
- Hermetisk gresskarpuré – this is not the same as pumpkin pie filling, make sure you use pure pumpkin puree, the ingredients listed on the can should be pumpkin only, no additives. Or use my oppskrift på hjemmelaget gresskarpuré to make yours at home.
- Olje – any oil works. I prefer canola oil or light olive oil, but melted coconut oil works as well.
- Coconut Sugar or Brown Sugar. You can also use white sugar, but the pumpkin spice flavors come out way stronger with brown sugar.
- Vaniljeekstrakt
- Gresskarkrydder it’s simply a combination of 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/4 teaspoon of allspice or nutmeg.
- Natron og Baking Powder – for en luftig konsistens.
- All-purpose mel or white wholewheat flour for a healthier alternative. For a gluten-free version, use my glutenfri konverteringsguide.
How To Make Pumpkin Banana Muffins
It’s super easy to make Pumpkin Banana muffins in less than 30 minutes and a great recipe to use overripe bananas.
- Before starting, preheat the oven to 350 °F (180 °C) and line a 12-hole muffin tin with muffin cups. I recommend spraying some cooking oil on the paper liner. This makes the muffins easier to release.
- First, peel and mash the bananas on a chopping board using a fork or potato masher. You want to mash them well to get a smooth mash banana texture. The fewer bites, the moister the muffins will be.
- Now, measure 1 cup of mashed banana in a measuring cup and transfer to a large mixing bowl.
- Next, stir in pumpkin puree, brown sugar, oil, and vanilla extract. Stir well to form a consistent batter.
- In another bowl, whisk all the dry ingredients together: flour, salt, baking powder, baking soda, and pumpkin spices.
- Finally, stir in the dry ingredients into the wet ingredients and stir until just combined. Don’t overdo the batter or your pumpkin banana muffins can turn out gummy.
- Bake the vegan pumpkin muffins in the center rack of the oven at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
- Let the muffins cool down on a wire rack until the baked muffins reach room temperature.
Smaker ideer
You can play a lot with this recipe by adding some delicious nuts, and chocolate chips in the batter or serving the muffins with frosting. The best add-ons to the batter are 1/4 cup to 1/2 cup of:
- Hakket pekannøtter
- Hakkede valnøtter
- Dark Mini Chocolate Chips
You can also serve the muffins with a drizzle of icing sugar combined with almond milk. Simply stir 1 cup of icing sugar with 2-3 tablespoons of plant-based milk you love until it forms a creamy, white frosting. Drizzle on top of the muffins and add a pinch of pumpkin pie spices on top for extract boost flavor!
Oppbevaring
These pumpkin muffins store very well in an airtight container in the fridge for up to 4 days. If the batch is too large for you to eat in that timeframe, you can freeze the banana pumpkin muffins in an airtight box. Thaw the muffins on a wire rack at room temperature overnight.
Hi there! Could you use grapeseed oil or canola oil?
Ja visst!
The recipe was very clear and easy to follow. The muffins came out moist and not dry at all. They were a tad bland though. If I make them again I’ll add more pumpkin spices, more vanilla or a crumbly topping for a bit more flavor.
Takk for at du prøver oppskriftene mine!
This recipe was easy. The muffins came out very moist & delicious! I share them with coworkers & everyone raved about them. Great with coffee ☕ or tea. I’ll make these again.
Thanks a lot!
Hi Carine! I have just made this and oh boy this recipe is just perfect! Moist and fluffy! My husband who is very fussy he thinks it’s the best! He said, if he will rate it from 1 – 10, he said it’s 15!!!! Thank you so much for sharing this easy to follow recipe! Btw, have you tried this without adding oil?
Thank you so so much for sharing this story, it makes me so happy. The problem if you remove oil in vegan baking, especially in recipes that already have lots of moist ingredients like pumpkin and banana, the result come out super dense and gummy. If you still want to try, the best go would be a nut butter like natural peanut butter, but again, expect some dense and packed texture.
These muffins were delicious, I used virgin olive oil as it was all I had in my pantry and it worked just fine. Will definitely make again.
Have you tried doing this with a mini muffin tin? If so, how long did you cook it for?
I don’t see why this wouldn’t work. It will probably bake faster I would say 25 minutes
Very tasty! I made my own pumpkin puree this time and used cinnamon and all spice! Yami! Thank you for another awesome recipe!
Sounds Yummy and Interesting
Could you add chocolate chips to this recipe instead of raisins? Or would that not taste as good?
I didn’t add any raisins in these pumpkin banana muffins but I am sure than 1/3 cup of chocolate chips will taste amazing.
These are FANTASTIC!!! I used some of your substitutions… melted coconut oil and brown sugar. These will be my new go to breakfast for prepping and freezing.