Sweet Recipe

Vegan Pumpkin & Banana Muffins

Recipe Credit: Ana Talida Voinea
Prep time: 15 minutes
Cooking time: 30 minutes

Product Used

Extra Virgin Avocado Oil


  • 1 cup wholemeal spelt flour
  • ½ cup buckwheat flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
    pinch salt
  • 2 medium bananas or 3 small bananas
  • ½ cup pumpkin puree
  • ½ cup coconut sugar
  • ¼ cup Grove avocado oil
  • 2 TBSP almond milk ( if needed)
  • ⅓ cup pumpkin seeds
  • ⅓ cup dark chocolate chips


Remove the skin and seeds of the pumpkin and cut into large chunks. Roast in the oven at 200 C until soft and cooked through. I used half a medium Jap pumpkin to make ½ cup puree.
Once the pumpkin is cooked, puree in a food processor until smooth.
In a bowl combine the flours, baking powder, baking soda coconut sugar, and salt and mix to combine.
In a separate bowl, mash the bananas and mix with the pumping puree, oil, and milk.
Combine the pumpkin mixture over the flour mixture and mix well to combine.
Mix in pumpkin seeds and choc chips.
Transfer batter evenly to a lined muffin tin, sprinkle with extra pumpkin seeds and bake for about 30 minutes or until a toothpick comes out clean.

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