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    Home » Recipe Archive » Breakfast

    Vegan Pumpkin Muffins

    Nov 7, 2017 · Modified: Sep 14, 2020 by thegranoladiaries · 3 Comments · About 2 minutes to read this article.

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    Hellllllo, healthy grab-n-go breakfast! These muffins are super easy to prepare on a Sunday, and can be your breakfast all week for those crazy busy week.
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    These muffins are naturally Vegan, but feel free to use Eggs instead of Flax Eggs, and/or add a couple spoonfuls of Greek yogurt for some protein and extra moisture. Or, leave them as vegan, since they are perfectly delicious and moist!
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    Another note is that these muffins are not as Sweet as traditional muffins, but that's because there is absolutely no added sweetener, besides naturally occurring sugars in pumpkin and a touch from the banana! Once you can adapt your taste buds to eating less sugar (and yes, you can adapt your taste buds!), these will be plenty sweet. You might even have an aversion to regular sugar-packed muffins, and that's not a bad thing!
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    Vegan Pumpkin Muffins
    By The Granola Diaries
    Ingredients:

    • Blend 2 Cups oats
    • Mix in: ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, 1 teaspoon pumpkin spice

    Wet:

    • 1 C Pumpkin Puree
    • ½ Large Ripe Banana, mashed (or 1 small one. The browner, the better)
    • 2 Flax eggs (Mix 2 tablespoon Flax + 4 tablespoon water)
    • ¼ C Almond Milk
    • 1 teaspoon coconut oil, melted (or sub better or other oil)

    Mix ins:

    • Unsweetened shredded coconut
    • Chocolate chips
    • Walnuts

    Directions:

    1. Preheat oven to 350 and line a muffin tin with muffin liners, and spray.
    2. Make flax egg: mix 2 tablespoon ground flax with 4 tablespoon warm water. Mix and set in fridge for at least 5 minutes. For non-vegan, skip this step and use regular egg.
    3. Blend oats in blender or food processor. Mix in the rest of the dry ingredients.
    4. In a separate bowl, mix the wet ingredients.
    5. Slowly pour the oat mixture into the wet mixture, stopping to make sure everything is folded in, then adding more mixture. When all combined, add in any mixins of choice.
    6. Spoon into 12 muffin cups and bake for ~15 - 19 minutes. Store in fridge for 1 week or freezer for longer!

     
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    1. Chocolate Banana Bread – The Granola Diaries says:
      November 9, 2017 at 12:31 pm

      […] For wet ingredients, I also added a bit of Greek Yogurt. I find this compliments the richness of the chocolate, and also adds a ton of protein and probiotics! I loved adding it in my healthy carrot cake for extra moistness in that recipe too. For a dairy free option, another egg would probably suffice as a substitution or perhaps some pumpkin puree! Mmm, pumpkin everything… […]

      Reply
    2. Gooey Vegan Chocolate Chip Pumpkin Loaf – The Granola Diaries says:
      February 17, 2018 at 11:47 am

      […] suggest you also check out: paleo pumpkin chocolate cookies, breakfast turmeric pumpkin cookies, vegan pumpkin muffins, pumpkin granola, or even this healthiest banana bread you’ll ever make, which has hidden […]

      Reply
    3. Lemon Poppy Seed Muffins {Gluten Free, Refined Sugar Free} – The Granola Diaries says:
      March 10, 2018 at 7:48 am

      […] If you love muffins, I recommend you check out some of my other favorite muffin recipes on the blog as well: Sugarfree Vegan Breakfast Zucchini Muffins, Greek Yogurt Banana Muffins, or these Pumpkin Muffins! […]

      Reply

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    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

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