These healthy vegan pumpkin banana spelt muffins are easy to make and so tasty at breakfast or snack time, especially with a smear of nut butter!
- 1 flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons water)
- 1 cup mashed very ripe banana (from about 3 medium bananas)
- 3/4 cup unsweetened pumpkin puree
- 1/2 cup coconut sugar
- 2 tablespoons pure maple syrup
- 1/3 cup virgin coconut oil, melted (may sub organic sunflower oil)
- 1/2 cup non-dairy milk*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup rolled oats
- 1 1/2 cups spelt flour
- 1/2 cup chocolate chips or dried fruit (optional- if using chocolate chips, reserve 2 tablespoons for sprinkling over top)
- 1/3 cup walnut or pecan halves, chopped (for sprinkling over top)
- 2 tablespoons coconut sugar (for sprinkling over top-optional)
- Preheat the oven to 350 degrees Fahrenheit and line a standard 12-cup muffin tin with paper liners.
- Whisk together the ground flax and water in a large bowl and wait a couple of minutes for it to thicken. Add the mashed banana, pumpkin puree, coconut sugar, maple syrup, coconut oil, and non-dairy milk. Whisk to combine. Next, mix in the spices, baking soda, baking powder, and salt, followed by the rolled oats. Finally, whisk or stir in the flour. If using chocolate chips, stir them in now, reserving 2 tablespoons for sprinkling over top. If using dried fruit, mix in all of it now.
- Using a heaping 1/3 cup in each muffin cup, divide the batter evenly among the prepared muffin cups.
- Sprinkle the walnuts or pecans over top, followed by the reserved chocolate chips, if using. Sprinkle each with 1/2 teaspoon of coconut sugar, if desired.
- Bake for 22-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool in the pan for a few minutes before using a butter knife and your fingers to gently lift each one out of the pan.
- Transfer onto a cooling rack and let them cool completely before placing in an airtight container. You can store them at room temperature for 3-4 days, or in the fridge for at least a week or the freezer for a couple of months.
*Because melted coconut oil hardens upon contact with the cold non-dairy milk, I recommend melting the coconut oil in a small saucepan over medium-low heat to begin with, then adding the milk right to the saucepan and allowing it to warm up slightly so that it doesn’t cause the coconut oil to harden.
- Category: Snack, Breakfast
- Method: Bake
Keywords: vegan pumpkin banana spelt muffins