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Dairy Free Banana Pumpkin Muffins
These dairy free pumpkin banana muffins are made with wholesome ingredients and taste great, making them a lovely snack for kids and adults alike.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 227 kcal
Ingredients
- 1 medium ripe banana, mashed
- ⅔ cup canned pumpkin puree
- ½ cup honey
- ⅓ cup olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ⅔ cup whole wheat flour (or all-purpose flour)
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- ½ cup dairy-free chocolate chips (optional)
Instructions
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Preheat the oven to 350 degrees F. Grease a muffin tin.
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In a large bowl, combine the mashed banana, pumpkin puree, honey, olive oil, eggs, and vanilla. Stir until well combined.
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In another mixing bowl, combine the flour, pumpkin spice, baking soda, and salt.
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Add the dry ingredients to the wet ingredients. Stir until just combined, then fold in the chocolate chips.
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Portion the muffin batter into the muffin tin. Bake at 350 degrees F for 17-20 minutes, or until a toothpick pulls out clean from the center of the muffins. Enjoy!
Recipe Notes
Nutrition analysis (approximate per muffin): 227 calories, 11.5 g fat, 3.5 g saturated fat, 215 mg sodium, 32.5 g carbohydrate, 3.5 g fiber, 16.5 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 6%, Potassium: 5%