In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. Set aside.
Make crumble: add the sugar, flour, and cinnamon to a medium bowl and stir to combine.
If using all-purpose flour add an extra teaspoon of baking powder and a pinch of salt.
STORE: Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.
FREEZE: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired.
To freeze muffins, I just let them cool completely. Then wrap them in foil place them in a freezer bag.
You can thaw muffins just leaving them at room temperature or heat un-wrap frozen muffins in the microwave for 30 seconds.
PRO TIP: These Eggless Banana Muffins are great as a lunchbox snack, so I usually make a batch and freeze for later use. This is the container I use to pack them into the lunchbox.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.