Vegan Chocolate Chip Pumpkin Muffins

Recipe type: Breakfast

Serves: 12


  • 1 medium banana, mashed

  • 1 (15-oz.) can sweet pumpkin puree

  • ¼ cup 100% pure maple syrup

  • 1 tsp. vanilla extract

  • 2 cups whole oat flour

  • ½ tsp. baking soda

  • ½ tsp. baking powder

  • ½ tsp. salt

  • 1 tsp. ground cinnamon

  • ½ tsp. ground nutmeg

  • ¼ tsp. ground ginger

  • 1 cup grain-sweetened dairy-free chocolate chips


  • Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.

  • In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.

  • Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.

    Author: Julieanna Hever