We all have our kitchen staples. A food or an ingredient that we’re almost always sure to have on hand and that we can use to whip something up on a whim, am I right? For me, those staples are bananas and canned pumpkin.
Usually I have an overabundance, actually.
This means I’m always looking for new ways to use both, especially when the bananas start to ripen. Typically, I’ll whip them into a bread or pancake concoction, or blend them up into a smoothie, but I wanted to try something different recently, and came across this pumpkin and banana muffin recipe. Sold!
These are a cinch to make (and use only one bowl for easy cleanup!) and make a perfect chilly-weather breakfast or a healthy(er) afternoon snack.
Note that I did alter the original recipe a bit to make these little babies vegan. If that’s not your thing, then just swap the oil for butter and the applesauce for an egg.
Vegan Pumpkin + Banana Muffins
Makes 12 | Recipe adapted from this one via Center Cut Cook
- 3 tbsp. olive or vegetable oil
- 2 ripe bananas
- 1 cup sugar (I used Stevia)
- 3/4 cup canned pumpkin
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1 1/2 cups flour
- 1/2 tea salt
- 1 tea baking soda
- Preheat oven to 425°f and line a 12-count muffin tray with liners.
- In a large bowl, mash the bananas until smooth. Mix in the oil. Add the sugar and pumpkin, stirring well.
- Stir in the applesauce and vanilla.
- Add the pumpkin spice, cinnamon, flour, salt, and baking soda and mix until well combined.
- Spoon evenly into the muffin tins.
- Bake for 5 minutes at 425°F. Keeping the muffins in the oven, reduce the heat to 350°F and bake for an additional 15-16 minutes.
Yum! Two of my very favorite foods united for a very tasty treat.
Try adding pecans, raisins, or chocolate chips for an added flavor boost and pair with a mug of your favorite cold-weather beverage.
What are your kitchen staples and some of your favorite ways to use them?