But I recently found out that you can use pumpkin puree as an egg replacement because it binds and moistens just like eggs do. These scrumptious Eggless Pumpkin Muffins are loaded with fall flavors!! If you’re in the mood for a twist, feel free to add some chopped nuts or. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited. I triple the recipe and freeze a bunch. They also provide structure and texture. I basically make a new batch as soon as we eat the last one out of the freezer. Wow! Additionally, these muffins are low fat (low in saturated fat) and low sugar (less than 10 grams per serving) like most skinny breakfast muffins. Great recipe, Crystal! Love what you see? (If you’re looking for a low-calorie recipe for overripe bananas this is it right here.). Fast forward to this month, I had a craving for these and I finally figured it out. Muffins can be frozen for up to 3 months. Preheat the oven to 350° F. Line a muffin pan with cupcake liners. DO NOT over mix. Very delcious. If using all-purpose flour add an extra teaspoon of baking powder and a pinch of salt. Add the butter and use a fork, or pastry cutter, to cut the butter into the flour until the mixture is made of coarse crumbs. Deliciousness. Pumpkin is also high in vitamin C which helps your body heal faster. By: Oriana Romero / Published: October 28, 2016 / Updated: August 27, 2019 / 23 Comments. I used canned pumpkin for this but you could probably use steamed pureed pumpkin (from frozen). This is exactly why healthy whole wheat muffins will always have a special place in my heart. I’m really glad you like them! VERY GOOD! Also, because these muffins are made with whole wheat flour it bumps the nutritional value, they are much higher in fiber when compared to white flour muffins and they are low calorie. ©2020 Oriana Romero Photography. It was the eggs! This recipe for Pumpkin Pie Breakfast Egg Muffins takes that recipe to the next level. Egg-free baking used to make me so anxious. The recipe was inspired by my Banana Spice Muffins which are a reader favorite, with a key difference – these Pumpkin Banana Muffins are coconut-free!. If you’re in the mood for a twist, feel free to add some chopped nuts or chocolate chips. Or are they healthy banana muffins made with pumpkin? I absolutely had to throw some spice in this recipe. You can also use canola oil or melted coconut oil. This easy one-bowl recipe is ready in less than 30 minutes. And I’ll also add it to my list of vegan baking recipes as well. Def making again. Amazing! Perfect for a quick fall breakfast or snack! Thanks for letting me know how they turned out! Come to think of it, are these healthy pumpkin muffins made with banana? This recipe makes 18 muffins, so prepare a second muffin pan in the same manner. Thanks for letting me know how they turned out, Claud! Of course you don’t want to use pumpkin as an egg replacement in just any old recipe, but because these are vegan pumpkin banana muffins, it works. I’ve personally tried this recipe with coconut oil and it is amazing. Actually, I use to bake these the night before, and enjoy in the morning! The pumpkin puree is used as a vegan egg substitute. But to keep these Pumpkin Banana Muffins on the healthier side, I opted to bake them using coconut flour. Plus, breakfast is the most important meal of the day so why not make it a clean eating one? PINTEREST, FACEBOOK, INSTAGRAM, and TWITTER Perfect for any morning or snack. Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week. Did you make this recipe? I did all the subs you mentioned on the bottom… I used coconut oil, coconut sugar, and also added walnuts. Well, in most baking recipes, it is. So there are no flax eggs in this vegan recipe. Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! I’m very happy that you like my recipe this much. The muffins always tasted great but the texture was off. Woohoo! Pumpkin has vitamins A and C, antioxidants, and are full of fiber. This time I split the brown sugar with 1/4 cup of swerve Brown Sugar and 1/4 cup of regular Brown Sugar and I added chopped pecans and mini chocolate chips. Of course you don’t want to use pumpkin as an egg replacement in just any old recipe, but because these are vegan pumpkin banana muffins, it works. Also, you don’t have to use vegetable oil for this recipe. Canola oil or melted coconut oil can be used as a substitute for the vegetable oil. This version is banana free so all of you banana haters out there (they exist) can rejoice. So in terms of baking, that means no dairy (no butter and no milk) and no eggs. Thanks so much for leaving a review! Hmm. That’s so great to hear, AJ! Google led me to your recipie and they turned out great! Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired. Pumpkin is only about 50 calories per cup. I made them for the girls at work, didn’t tell them they were healthy or vegan and everyone loved them! And this is yet another recipe I get to add to my long list of overripe banana recipes. Ingredients ¼ Cup Butter Melted 2 Bananas Over-ripened ½ Cup Sugar ½ Cup Brown Sugar ¾ Cup Canned Pumpkin 1 Egg 1 TSP Vanilla 1½ TSP Pumpkin Pie Spice 1 TSP Cinnamon 1½ Cups … This website features easy, inexpensive baking recipes that make the most of simple ingredients, that typically take 30 minutes to make. It’s so hard to stay healthy around Fall because Recipes around this time are super fattening and they’re not very vegan-friendly so that’s why I’m bringing you this recipe that is dairy-free and completely vegan-friendly! They are a good source of vitamin C, vitamin B6, and antioxidants. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger … There was no such thing as baking without eggs to me. Trust me, it’s so easy to make, it’s basically foolproof, and it tastes delicious! The brown sugar can be substituted with coconut sugar or date sugar. These pumpkin banana muffins have no refined sugar and are nutritious, making them a great snack for kids. In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. I used avocado oil which worked great and might try them with raisins next time. I first fell in love with pumpkin just a few years ago, when I got addicted to my fabulous, These Eggless Pumpkin Muffins are a major breakfast treat. Preheat the oven to 350° F. Line a muffin pan with cupcake liners. I feel like the answer was right in front of my face because I always knew that pumpkin recipes in general require fewer eggs or no eggs at all. Because of its nutrient density and low calorie count it helps to promote weight loss. This post may contain affiliate links. When muffins are cool, whisk together the powdered sugar and milk and drizzle over the tops. I’m still not sure how it works, but it’s magical. Spoon the batter into liners, filling 2/3 of the way full. These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients and great textures. I want to see your yummy photos! Those additions sound so yummy, Sue. Woo! Love this recipe! They’re a deliciously healthy way to start off the Continue Reading. These fail-proof Eggless Pumpkin Muffins are a fantastic crowd-pleasing morning treat! https://www.goldenbarrel.com/recipe/paleo-pumpkin-banana-muffins Easy and quick to make and turn our perfect every time! for more easy baking recipes! Thanks for letting me know that they’re freezer-friendly! Turned out so great I had to make another batch right after the first. I love baking with bananas and I really love baking with pumpkin too so it’s the best of both worlds for me. Perfect for any morning or. This super easy recipe takes less than 10 minutes to mix together and in one bowl too. The easiest and quickest glaze for muffins is made combining 1/2 cup powdered sugar with 1 teaspoon vanilla extract and 1 – 2 teaspoon of milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.