Vegan Pumpkin Banana Chocolate Chip Muffins
Count this as one of my new favorite muffin recipes. The muffins have a spicy pumpkin taste punctuated by delicious chocolate bursts. The best way to enjoy the muffins? Right out of the oven, when the chocolate is still melted! I also like this recipe, because it relies on apple sauce and banana for moistness instead of adding oil. So thanks Healthy Girl’s Kitchen for sharing this delicious recipe!
Two Vegan Pumpkin Banana Chocolate Chip Muffins[/caption]First, gather the ingredients for the Vegan Pumpkin Banana Chocolate Chip Muffins!
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Vegan Pumpkin Banana Chocolate Chip Muffin Ingredients[/caption]And measure out all of the dry ingredients in a bowl.
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Vegan Pumpkin Banana Chocolate Chip Muffin Dry Ingredients[/caption]Mix the dry ingredients together, and set the bowl aside.
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Vegan Pumpkin Banana Chocolate Chip Muffin Dry Ingredients Mixed Together[/caption]Next, it’s time to measure the wet ingredients.
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Vegan Pumpkin Banana Chocolate Chip Muffin Wet Ingredients[/caption]And blend them 
Vegan Pumpkin Banana Chocolate Chip Muffin Wet Ingredients Mixed Together[/caption]Then slowly add the dry ingredients to the wet ingredients.
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Mixing Dry and Wet Vegan Pumpkin Banana Chocolate Chip Muffin Ingredients Together[/caption]And of course you can’t forget to add in the chocolate chips!
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Mixing in Chocolate Chips into Vegan Pumpkin Banana Chocolate Chip Muffin Batter[/caption]Measure out the Vegan Pumpkin Banana Chocolate Chip batter into the muffin pans.
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Vegan Pumpkin Banana Chocolate Chip Batter in Muffin Pan[/caption]While the muffins are in the oven, enjoy the aroma wafting through your home! After a short time, you will end up with a delicious array of baked muffins.
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Vegan Pumpkin Banana Chocolate Chip Muffins in Pan[/caption]Enjoy the muffins immediately, or store in an airtight container!
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Two Vegan Pumpkin Banana Chocolate Chip Muffins[/caption]
- ¾ cup whole wheat pastry flour
- ¾ cup whole wheat flour
- ¾ cup coconut sugar
- 2 teaspoons banking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1.5 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 medium very ripe bananas
- ¼ cup unsweetened almond milk
- ¼ cup unsweetened applesauce
- 1 cup canned pumpkin
- 1.5 teaspoon vanilla
- ¾ cup vegan chocolate chips
- Preheat oven to 350 degrees
- Place all dry ingredients into bowl and mix together
- Place all wet ingredients into bowl and mix together -- use a mixer, blender, or whisk to ensure that the banana pieces are incorporated into the batter
- Add dry ingredients to wet ingredients in small batches and combine
- Mix in chocolate chips
- Line muffin tins with papers and fill muffin cups about ⅔ full
- Bake the muffins for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean
- Enjoy immediately, or allow to cool before staying in an airtight container