Pumpkin Apple & Banana Chocolate Chip Muffins | Vegan Muffins

Vegan pumpkin muffins with apple and banana

Pumpkin Apple & Banana Chocolate Chip Muffins | Vegan Muffins

Pumpkin, apple and banana muffins, eggless muffins loaded with healthy nuts and seeds. These nuts and seeds loaded muffins are made with whole wheat flour and has festive flavors of cinnamon and ginger.

Course Breakfast, Snack

Cuisine International

Keyword apple banana muffins, How to make pumpkin muffins, Pumpkin bakes, Vegan Muffins, Vegan muffins with nuts and seeds

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 238kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter

Ingredients

2 cups of whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup jaggery powder can be substituted with brown sugar or use normal sugar
1 cup pumpkin puree
2 bananas I used Philippines banana
2 royal gala apples peeled, cored and grated
1 teaspoon cinnamon powder
1 teaspoon ginger powder
½ cup warm water
½ cup oil
½ cup dark chocolate chips
1 cup mixed nuts & seeds i have used pumpkin seeds, hazelnuts and sunflower seeds

Instructions

Preheat the oven to 160c. Line the muffin tray with liners. I have used 12-hole big muffin pan and a 12-hole mini muffin pan.
In a bowl, take flour, baking powder, baking soda, cinnamon powder, dry ginger powder. Whisk this all together.
Add nuts and seeds, along with chocolate chips to this flour mix and whisk it together.

Wet Ingredients

In another wide bowl, take jaggery powder, along with pumpkin purée and bananas. Mash it well to form a liquid.
Add grated apple to this , along with half cup water and oil . Whisk well.
Add cinnamon powder and dry ginger powder to this wet ingredients, whisk well to form a uniform liquid.

Mix wet ingredients and dry ingredients

Now add ½ cup of flour mix at a time, in to the wet ingredients and mix using a whisk to form a uniform batter
Fill the big muffin pan with ½ cup batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter. Fill the remaining batter into the mini muffin pan.

Let's Bake Muffins

Bake the muffins in the preheated oven for 25-28 minutes or until a skewer inserted in the middle comes out clean. The mini muffin gets done by 15-18 minutes.
Oven temperature differs from oven to oven, so bake accordingly.
Once the muffins are done, remove it from the oven, let it sit in the pan for 2 minutes, the remove the muffins onto a wire rack.

Store & Serve

Let it cool completely. The muffins can remain on the kitchen counter for a day. I prefer to refrigerate in an air-tight box.
If serving from the refrigerator, reheat the muffins for a 10-20 seconds and serve the muffins warm.

Notes

Baking temperature varies from oven to oven, so keep an eye on the bake after 15 minutes.
if you are using frozen pumpkin puree in the bake, then keep it out of the freezer and let it thaw completely before using in the bake.

Nutrition