🍁 Vegan Pumpkin Banana Muffins — Healthy, Oil-Free & Naturally Sweetened
🍁 Vegan Pumpkin Banana Muffins — Healthy, Oil-Free & Naturally Sweetened
Equipment
Ingredients
- 3 tbsp ground flax meal
- ⅓ cup water(to make flax egg)
- ¾ cup pumpkin puree
- ½ cup tahini
- ½ cup maple syrup
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 ⅔ cup almond flour
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 1.5 tsp pumpkin pie spice
- ⅓ cup pumpkin seeds
Instructions
- Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with silicone liners or paper liners.
- In a small mixing bowl, whisk the flax meal and water and set aside for 5-10 minutes to gel.
- In a large mixing bowl, add pumpkin puree, tahini, maple syrup, apple cider vinegar, vanilla extract and flax egg.
- Pour the almond flour, baking soda, cinnamon and pumpkin pie spice into the bowl with the wet ingredients.
- Combine with a spatula until very thick batter forms. Scoop 2 tablespoons of batter in each liner.
- Bake muffins in the middle rack for 30-35 minutes. After 20 minutes place a foil tent for the last 10 minutes of cooking to ensure from browning too fast. To make sure cooked, use a toothpick and if it comes out clean they are done.
- Let the muffins cool for 10 minutes in the pan. Cool on a cooling rack for 2 hours and then store in the fridge another hour to firm up.
As an Amazon Affiliate I earn a small amount from qualified purchases.
Tried this recipe?Let us know how it was!