Vegan Pumpkin Muffins

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.
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!
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!
Vegan Pumpkin Muffins
By The Granola Diaries

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


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

Mix ins:

  • Unsweetened shredded coconut
  • Chocolate chips
  • Walnuts


  1. Preheat oven to 350 and line a muffin tin with muffin liners, and spray.
  2. Make flax egg: mix 2 tbsp ground flax with 4 tbsp 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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