Looking for something yummy that is also vegan (egg-free, meat-free, dairy-free) AND clean? You’ve come to the right place! I promise you, vegans, no animals were harmed in the making of these muffins. Indulge, away!
I’m cleaning up recipes on the web and still making them taste great! This one is a clean AND vegan version of Eat Live Run’s Whole Wheat Pumpkin Spice Muffins!
I was surprised after I made these, actually. They were incredibly moist, sweet, and totally yummy even with all of my substitutions. I was VERY happy with the results, and my guests seemed to love them, as well. Let me know your thoughts!
-Standard Muffins: about 15
-Mini Muffins: about 45
-Standard Muffin: about 120 calories
-Mini Muffin: 40 calories
Total Time: 25-30 mins
-Prep: 10 min
-Baking: 15-20 min
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1-1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 full, ripe banana
1/2 cup no-sugar-added apple sauce
3/4 cup honey (non-vegan, but “clean”) OR 1-1/4 cup brown sugar (If you want to ensure your sugar is vegan/clean/and bone-char-free, you can buy from one of these companies: Vegan-Safe Sugar Companies)
1 cup Pumpkin Puree (I used homemade, but canned works great, too!)
1/3 cup water
Preheat oven to 375 degrees.
Mix together the flour, baking powder, baking soda, salt and spices in a large bowl. In a smaller bowl, mash the banana.
Then, add the brown sugar (or honey), apple sauce, pumpkin puree and water. Mix with a fork or a whisk. Add the dry ingredients to the wet ingredients and mix until just blended.
Fill the greased/sprayed muffin tins about 3/4 of the way full with the batter.
Bake muffins for about 20-25 minutes, until a toothpick inserted into the center comes out clean.