These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural sweetness that you only need a little bit of added sweetener (maple syrup) and vegan chocolate chips to make a truly decadent-tasting muffin.
Recipe adapted from Julieanna Hever’s Blueberry Oat Breakfast Muffins in Forks Over Knives: The Plant-Based Way to Health, edited by Gene Stone
By Julieanna Hever,
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Julieanna Hever is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine, and a special consultant to Forks Over Knives. Hever is also a nationally sought-out speaker and was featured on The Dr. Oz Show. For updates from Hever, visit PlantBasedDietitian.com and follow her on Facebook and Instagram.
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Comments (81)
Will chickpea flour work?
Hi Lisa,
Chickpea flour has a stronger taste than oat flour, so we’d recommend using a combination of chickpea flour and either oat flour or wheat flour. We haven’t tested this recipe out with chickpea flour ourselves, so if you do give it a try, please let us know how it goes!
Thank you,
Courtney
Editor, Forks Over Knives
These are delicious! I used 1 1/2 C whole wheat flour and 1/2 C ground flaxseeds. I also used 3 T pumpkin pie spice instead of the other spices. Turned out great!
I made these today just before church. These are so good. I throughly enjoyed them. I gave some to 2 friends and my neighbor who I just love. They will be come my comfort muffin of choice.
Love these. I make them all the time, my kids eat them once they cook from the oven and sometimes I make a double batch and freeze them to have for snacks on the go. They are a regular recipe in my house and I love that they are oil free and wfpb.
We make these every couple weeks at my house, and always devour them quickly. They are soo so good and yes, moist. I find I like the texture better after they are refrigerated overnight. I think it firms them up a bit. I don’t change a thing. My daughter made up a song about these muffins when she was three she loves them so much!
I had to try this recipe, after seeing such mixed reviews. Well, they were decent. My kids enjoyed them because of the chocolate chips, as did I, but I probably wouldn’t make them again. They were dense, as others have said. Not bad though at all, if you have puree to use up.
These turned out well. I had to use wheat flour as the store was out of oat flour and I had wheat on hand. I was worried this might ruin the texture but I don’t think so. I added a little less than a cup of choc chips and put in a few pecan pieces. Which I think were a good addition.
This was absolutely delicious
I would like to make these with whole wheat flour. Can I substitute 1:1?
Thanks!
I didn’t have a fresh ripe banana but I had a frozen one so I mashed that. I increased the maple syrup to 1/3 cup, and stuck a pecan into the top of each muffin straight out of the oven. They came out perfect, moist and delicious. A keeper! Thank you.
One of the best recipes ever. I double the recipe do halp with chocolate chips and the other half pecans and raisins/cranberries. These are always devoured in minutes!
Please give suggests to make it less dense and wet. The flavors are great, but it is like eating a dense brownie. More flour? Less flour? Less banana/applesauce or pumpkin puree? Bake longer? Suggestions would be greatly appreciated?
These were AMAZING!!!
These were too wet and a reminder to me that I shouldn’t use bananas to sweeten my baking. This would have made at least 15-18 muffins—as it was, they are mushy and a bit chewy. I think I prefer a caliber muffin, and should stick to simpler and fewer indgredients. The chocolate chips were too much, my husband & I ate one each, critiqued them, and I threw out the rest.
They taste yummy but turned out wet for me. I even used a can with 398ml (less than 15 oz) of pumpkin bc that is the norm in Canada. I will try again to tweek it. I used bought oat flour…would that make a difference?
One of my favorite fall recipes. I do add 1/2 cup of walnuts.
These are sooo good. I used 1 cup of oat flour, 1/2 millet flour, 1/2 sorghum flour. Added some candied ginger with the chocolate chips. Very tasty. Will make again….and again.
This recipe is a KEEPER. I had half a can of pumpkin I needed to use up, so I made a half batch of this recipe. I subbed applesauce for the banana and skipped the cinnamon and other spices (I just used vanilla). They turned out great, I will definitely be making these again!
How much applesauce did you use to replace the banana? I don’t always have bananas on hand.
I was thinking of subbing in applesauce because I have a kid with a serious banana aversion, thanks for posting that it worked!
I just made these but replaced the chocolate chips with walnuts. They were very good and plenty sweet without the chocolate. Next time I’m going to add shredded carrot and coconut as well for a no-oil, low-sugar “Morning Glory” muffin!
I’d love to comment on the texture and flavor of these muffins, but this is my second batch that my kids have gobbled right up. Perfect breakfast or after school snack. I love how simple and how few ingredients there are. I made as the recipe called for with no subs.
If we really want people to go Vegan we’ve got to do better than this ..
These are amazing!! I’m sorry they didn’t turn out for you.
Didn’t rise, wasn’t sweet, bitter and dense.
Maybe it’s the baker and not the recipe? These muffins are wonderful!
These are wonderful! I used 1/2 cup chocolate chips and 180 grams of oat flour. Mixed only until combined and they came out light and fluffy.
I thought these were very good. quite moist and dense to give an extra sense of fullness. I used Sorghum flour ( 1 cup) and 1 cup of rolled oats. I used date syrup instead of maple syrup. I think I would like them better without the chocolate chips…..maybe raisins or nuts ( although I can’t have nuts).
I make these often! Instead of the chocolate chips, I’ll use raisins, or better yet ORANGE raisins and a few almond slivers.
Nice muffins. Added some walnuts for some crunch.
Would be nice to have the nutritional breakdown of the baking recipes.
Thank you
Just made these for second time. Baked a pumpkin instead of canned, added chips, pepitas and cashews this time. Also only had frozen banana. Delicious muffins. And i feel good after eating them. Thanks!
My husband and I just love this recipe. The muffins are delicious! I have to buy silicone cupcake trays. I only had regular cupcake trays and paper cupcake holders so it stuck to the paper more than I would have preferred.
Great recipe. Muffins were a little dense, haven’t risen enough. But so delicious. Also – I got 23 muffins! All together super delicious!
These were the absolute best muffins!! Very easy recipe and so delish!!! Packed with a tons of flavor …
You neglect to give the yield of this recipe. Please do so, and for all your recipes. We need to know in case we need to modify the amounts.
Says it makes 12 muffins under the picture and title.
These are excellent! I replaced just over a half cup walnuts instead of chocolate chips! Will make these again! Thanks for the recipe!
Delicious! We liked these a lot. I’ll definitely make these again. I grounded up whole oats in my Vitamix for the whole oat flour.
Has anyone made this into a loaf instead of muffins? If so, what changes did you make if any? Thanks
Could these be made as cookies instead?
Added 1/4 c. Walnuts. LOVE this recipe!
Very easy to make. May make mini ones next time. Delicious batter too
I just saw this today on Facebook and had to make them. Wow! These are so good! I will be making these very often!
What is calorie count on this recipe, please?
How would this work with almond, spwlt, coconut, ir xhickpea flour…
Love this feed..buy your magazine often..thanks!
Is there a calorie, carb and sugar content anywhere?
I found the batter too dense, maybe using weight to measure the flour would have helped.
Good question. King Arthur says 1 c oat flour weighs 92g, Bob’s Red Mill says 120 per cup. Big difference. I wonder the same about the volume/weight of the banana…
Thant would be really nice to have that info since vegan gluten-free baking can be a bit tricky and measuring by weight can help.
What can I use instead of banana?
I used applesauce, too! I just eyeballed it. About “one banana’s worth” haha.
I’m betting a mashed avocado would work.
@Gayle, how much applesauce did you use?
I used unsweetened applesauce.
Could you make these with sweet potato instead?
These are soo good!!!
I literally NEVER leave reviews but have to leave one for THIS one. This is the best muffin recipe you will try. I am addicted and have made this several times! Try this- you won’t be sorry!
These are so delicious and clean! Great there’s no oil or vegan butter, which seems to be mentioned in so many vegan recipes. Even my family loves them and they are not big pumpkin fans!! Thanks for the recipe!
My friend said these were great
Can protein oats (the Kodiak brand) be used to make these muffins? It’s basically rolled oats with added pea and whey protein.
No dairy in any F O K recipes.
You’re missing the point of Forks Over Knives. A whole foods plant-based diet does NOT include dairy. Whey is dairy protein and very bad for you.
Super yummy muffins. The whole family enjoys them. Thanks
These muffins are amazingly delicious!! Just made a double batch of them. This is my second time baking these and I’ll continue to bake them during the cold season:)
Oh my gosh these are so so good!
Oh my gosh, these are so so good.
These are delicious! I’ve been making them for a few years now. One of my seasonal favorites I always make.
Could I substitute with almond flour? If so, would it be a 1:1 substitution? I’ve never used oat flour before. Thanks!
I prefer these muffins with 1/2 oat flour and 1/2 almond flour.
You can make oat flour by simply blending your oats in a blender