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+ servings
a stack of two golden muffins
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5 from 7 votes

Vegan Banana Pumpkin Muffins (Gluten Free)

Gluten free vegan banana pumpkin muffins with almond flour are super soft, moist and mildly sweet. With no refined sugars and the perfect amount of warming spices.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Snack
Cuisine: American, Australian
Diet: Gluten Free, Vegan
Servings: 6 muffins
Calories: 227kcal
Author: Janelle Hama

Equipment

Ingredients

Dry Ingredients

Wet Ingredients

  • 135 g Banana mashed
  • 55 g Pumpkin puree
  • 60 ml Dairy free milk
  • 40 ml Maple syrup
  • 2 tbs Neutral oil e.g., sunflower or vegetable. + Extra for greasing muffin tin
  • ½ teaspoon Vanilla extract
  • 1 teaspoon Vinegar

Optional Topping

Instructions

  • Preheat a fan-forced oven to 190°C (375°F) and grease your 6-cup muffin pan with some neutral oil. I used a muffin pan with cups that measure 7cm x 3cm / 3in x 1in.
  • Combine the dairy free milk and vinegar in a mixing bowl to create the vegan buttermilk. Set it aside for 5-10 minutes. Then whisk all other wet ingredients and spices until everything is combined.
    ¼ teaspoon Ground cinnamon, ⅛ teaspoon Ground ginger, ⅛ teaspoon Ground allspice, ⅛ teaspoon Ground nutmeg, 135 g Banana, 55 g Pumpkin puree, 60 ml Dairy free milk, 40 ml Maple syrup, 2 tbs Neutral oil, 1 teaspoon Vinegar, ½ teaspoon Vanilla extract
  • Add the almond meal to the wet ingredients and sift the gluten free all purpose flour over the wet mixture. Whisk until all ingredients are combined. Allow the batter to sit for 5 minutes. You will notice the batter is a little aerated after 5 minutes.
    80 g Gluten free all purpose flour, 130 g Almond meal, ½ teaspoon Baking soda, ¼ teaspoon Baking powder
  • While the batter sits, make the optional topping by combining the pepitas and maple syrup.
    1 tablespoon Pepitas, ½ teaspoon Maple Syrup
  • Evenly distribute the batter into the greased muffin cups. Wet the back of a spoon and gently flatten the batter in each cup. Evenly distribute the topping across each muffin.
  • Bake the muffins for approximately 18 minutes or until an inserted toothpick comes out clean. Remove the muffins from the oven and allow them to cool in the tray for 5 minutes. Transfer them to a wire rack to cool completely to room temperature.

Video

Notes

I recommend measuring all ingredients when baking by using a kitchen scale, this will yield the best results, using cup measurements may change the texture of these muffins.
I used a muffin pan with cups that measure 7cm x 3cm / 3in x 1in
Storage - once muffins have cooled down, store in an air tight container in the fridge for up to 5 days.
 
You may also be interest in these vegan and gluten free savory zucchini muffins.

Nutrition

Calories: 227kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 116mg | Potassium: 151mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1481IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg