With the arrival of fall, I’ve been working on adjusting my muffin and quickbread recipes to reduce sugar and fat while keeping the flavor and texture. This recipe works because it gets most of its sweetness from bananas, which also allows for lower fat content. The small amount of chocolate chips goes a long way and the addition of walnuts gives it a little more texture. If you’re not a nut fan or have an allergy, you can easily leave those out.
- 1 cup whole wheat flour
- ½ cup white flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Egg substitute equivalent to 2 eggs*
- 1 banana, smashed
- 1 cup pumpkin puree (you can used canned pumpkin – NOT pie filling)
- 2 Tbsp pure maple syrup
- 2 Tbsp coconut oil, melted and cooled
- 1 tsp pure vanilla extract
- ½ cup walnuts, chopped (optional)
- ¼ cup vegan chocolate chips
*Egg substitute is any of the following for each egg:
- 1 tbsp ground flax seeds + 3 tbsp water. Let sit for 15 minutes before adding to other ingredients
- An egg substitute such as Bob’s Red Mill Egg Replacer
- 3 tbsp aquafaba (the liquid from a can of garbanzo beans)
- Pre-heat oven to 350 degrees F.
- Prepare 12-cup muffin pan. I LOVE my silicone pan and requires NO preparation! Just be sure to put a metal cookie sheet under it before you fill cups and bake.
- Combine all dry ingredients (through cinnamon) until uniformly mixed.
- Combine wet ingredients (egg substitute through vanilla) until thoroughly combined.
- Add wet ingredients to dry, mixing until just combined. Do not over-mix. I use a silicone spatula for this.
- Fold in walnuts (if using) and chocolate chips.
- Fill 12 muffin cups about 2/3 full.
- Bake in 350 degree F. oven for 30 – 35 minutes.
- For silicone pans, don’t forget to let it cool in pan for at least 5 minutes. Remove to wire rack to cool.