Vegan Banana Pumpkin Muffins (Gluten Free)

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

Cook Time18

Total Time33

Course: Snack

Cuisine: American, Australian

Diet: Gluten Free, Vegan

Servings: muffins

Calories: 227kcal

Author: Janelle Hama

Equipment

1 Muffin Tray

Ingredients

Dry Ingredients

80 g Gluten free all purpose flour
130 g Almond meal
½ teaspoon Baking soda
¼ teaspoon Baking powder
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground ginger
⅛ teaspoon Ground allspice
⅛ teaspoon Ground nutmeg

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

1 tablespoon Pepitas
½ teaspoon Maple Syrup

Metric - US Customary

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 tsp Ground cinnamon, ⅛ tsp Ground ginger, ⅛ tsp Ground allspice, ⅛ tsp Ground nutmeg, 135 g Banana, 55 g Pumpkin puree, 60 ml Dairy free milk, 40 ml Maple syrup, 2 tbs Neutral oil, 1 tsp Vinegar, ½ tsp 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 tsp Baking soda, ¼ tsp Baking powder
While the batter sits, make the optional topping by combining the pepitas and maple syrup.
1 tbsp Pepitas, ½ tsp 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