Dairy free, eggless, vegan homemade super moist pumpkin banana chocolate chip mini muffins using any leftover pumpkin puree and ripe or overripe bananas are perfect pumpkin breakfast or snack for fall, Halloween, Thanksgiving holidays or even during Christmas! I have also made this super moist and fluffy 3 ingredient pumpkin muffins which are so delicious as well and you can make these delicious moist pumpkin muffins with leftover fresh or canned pummpkin puree from the holidays if you wish!
Dairy Free, Eggless Vegan Pumpkin Banana Mini Muffins
They are eggless as well as vegan which means they are free of eggs and any dairy products like butter or milk as well, but these are so easy to make from scratch at home and are absolutely delicious!
You can used leftover canned pumpkin puree or homemade pumpkin puree to make these mini pumpkin chocolate chip muffins from scratch.
So if you have leftover fresh or canned pumpkin puree from the holidays, this is a great way to use it!
More pumpkin holiday recipes in this blog using using canned pumpkin includes pumpkin mac and cheese, crustless pumpkin pie, pumpkin pie with condensed milk, pumpkin banana bread with olive oil, moist vegan pumpkin banana bread, instant pumpkin spice coffee latte, pumpkin spice milk etc!
These homemade mini pumpkin chocolate chip banana muffins make an easy, delicious kid friendly snack or an easy breakfast option for kids and adults, which you can bake the day before or the previous night and just easily enjoy them in the morning!
These are prepared in a mini muffin pan but if you wish you can make larger muffins using the same batter in larger muffin pans but they probably need more time to bake.
As I mentioned above, these mini pumpkin chocolate chip banana muffins are so moist because we use ripe bananas and pumpkin puree to prepare them.
And they are also loaded with lots of flavor from the bananas, pumpkin and also the cinnamon and vanilla extract. The addition of semi sweet chocolate chips make these mini pumpkin banana muffins so much more delicious and kid friendly as well.
Easy mini muffin recipes:
This mini pumpkin banana muffins is a good way to use any leftover ripe bananas that you have at your home because we use 4 ripe bananas in this recipe!
So here is how you can make these yummy, easy and delicious mini pumpkin chocolate chip banana muffins following this easy recipe.
How To Make Vegan Eggless Pumpkin Banana Mini Muffins With Chocolate Chips?
We need the following ingredients to make moist, delicious and eggless vegan pumpkin banana mini muffins with chocolate chips
Ingredients to make pumpkin banana mini muffins with chocolate chips
1 cup pumpkin puree
4 ripe bananas
1.5 cups flour
1.5 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar (or use white sugar)
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
1 cup semi sweet chocolate chips more for topping
¼ cup olive oil may use another oil
Step By Step Instructions
Preheat the oven to 350 degree Fahrenheit.
Add the dry ingredients to a bowl – flour, baking powder, baking soda, cinnamon powder and brown sugar, mix until all ingredients are combined evenly.
In another bowl, mash the bananas and add the pumpkin puree, mix well to combine.
Also add the vanilla essence and olive oil to the banana pumpkin mixture and mix well.
Add the prepared banana pumpkin mixture to the dry flour mixture, mix the batter until all ingredients are well combined and there is no dry flour left at the bottom of the bowl.
Finally, add the chocolate chips and stir in to combine with the batter evenly.
Prepare the mini muffin pan and add batter to the molds almost evenly. Top each of them with more chocolate chips as you desire.
Bake for about 25 to 30 minutes until a toothpick inserted comes out clean.
Notes: These yummy mini pumpkin banana chocolate chip muffins took a little longer to cook completely compared to the other mini muffins I have in my blog.
Oven temperatures can vary and so baking times can slightly vary, so watch out from about 25 minutes and always check the inside using a toothpick to see if its completely cooked outside.
Storing the pumpkin muffins
If you are not serving the muffins on the same day, I recommend storing them in the refrigerator in air tight containers though the muffins taste the best before refrigeration.
Since we use canned pumpkin in the recipe, it is a good idea to store them in the freezer if you need to store them more than a couple of days.
As needed, you may reheat the muffins before serving.
Here is more information on how to store muffins if you want to save the muffins for longer time.
You can learn more about freezing muffins here.
Below you can get the recipe for eggless pumpkin banana mini muffins in detail.
Vegan Pumpkin Banana Chocolate Chip Mini Muffins (Eggless)
- Preheat the oven to 350 degree Fahrenheit.
- Add the dry ingredients to a bowl – flour, baking powder, baking soda, cinnamon powder and brown sugar, mix until all ingredients are combined evenly.
- In another bowl, mash the bananas and add the pumpkin puree, mix well to combine.
- Also add the vanilla essence and olive oil to the banana pumpkin mixture and mix well.
- Add the prepared banana pumpkin mixture to the dry flour mixture, mix the batter until all ingredients are well combined and there is no dry flour left at the bottom of the bowl.
- Finally, add the chocolate chips and stir in to combine with the batter evenly.
- Prepare the mini muffin pan and add batter to the molds almost evenly. Top each of them with more chocolate chips as you desire.
- Bake for about 25 to 30 minutes until a toothpick inserted comes out clean.