Vegan Pumpkin Muffins with Banana and Carrot

Preheat oven to 350 F.

In a large bowl, mix together the dry ingredients (flour, oats, baking soda, salt and spices).

In another bowl, mash the bananas (with a fork is fine). Add the pumpkin, maple syrup and oil and stir until combined.

Add the wet mixture into the dry mixture and stir to combine. Gently mix in the grated carrots.

Grease a 12-count muffin tin (recipe makes roughly 9 or 10 muffins) and fill each cavity 90% of the way full with batter. Bake for about 25 minutes until golden brown. Remove from oven and serve.

Enjoy!

Adapted from Eat, Live, Run, who adapted it from The Black Dog Summer on the Vineyard Cookbook.