Every time I eat one of these muffins I do a happy dance. They are super hearty and full of yummy stuff. We generally use unsweetened vanilla almond milk, and make the standard size muffins.  Oh yeah, and we normally only have super chunky peanut butter in our house which works well and could count as the optional add-in.

Ingredients:
Nonstick cooking spray
1 1/2 Cups whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 small ripe bananas, mashed
1/3 cup flaxseed meal
3/4 cup cane sugar
1/2 cup smooth natural peanut butter
1/2 cup nondairy milk
3/4 cup pumpkin puree
(Optional) 1/4 cup favorite add-in: chopped nuts, chocolate, or raisins

Yields: 6 jumbo muffins, or 12 regular muffins

Preheat oven to 350F. Lightly coat muffin tin with cooking spray.
Whisk flour, baking powder, and salt in a medium bowl.
In a large bowl, combine vanilla, bananas, flax, sugar, peanut butter, milk, and pumpkin.
Fold dry ingredients into wet, being careful not to overmix.
If you are using an add-in, stir that in now.
Divide batter into prepared pan.
Baking times: 40 minutes for jumbo muffins, 25 minutes for regular muffins.
Test with toothpick inserted into center of muffin, if it comes out clean it’s cooked through. Remove from the pan and let cool on a wire rack.

Recipe from: The Complete Guide to Vegan Food Substitutions