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10 Easy Plant-Based Dinners for Busy School Nights

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Back-to-school season means busy mornings, but sometimes the evenings are even harder. Between homework, activities and everything else that needs to happen before bedtime, getting dinner on the table can feel like one more thing on an already long list.

On nights like these, I don’t want a complicated recipe or a sink full of dishes. I want an easy plant-based dinner my family will enjoy that uses familiar ingredients and doesn’t require me to spend the whole evening in the kitchen.

These easy plant-based dinners are made without added oil and use ingredients you can find at a regular grocery store. Many of these are ready in about 30 minutes, made in one pot or skillet, or require very little hands-on cooking. Those that need a longer cooking time have a “hands-off” cooking time so I can get other things done while dinner cooks.

And there’s no meal prep required for the recipes on this list. You can decide what’s for dinner at 5 p.m. and make the recipe from start to finish that evening.

What Makes a Good Busy-Night Dinner?

For me, an easy dinner doesn’t necessarily mean it has to be ready in 15 minutes. A recipe can still make my busy-night list if it saves time in other ways.

I look for meals with:

  • Simple ingredients I usually have or can easily find at the grocery store.
  • Minimal prep so I’m not spending half an hour chopping vegetables before I start cooking.
  • Easy cleanup because fewer pots and pans make the whole evening easier.
  • Little hands-on cooking so I can take care of other things while dinner cooks.
  • Family appeal because a quick dinner isn’t much help if no one wants to eat it.

My family’s favorite recipe on this list is the Plant-Based Tostadas. I make the base and get the toppings out, and everyone makes their own. It’s a win-win and the fastest recipe on the list.

10 Easy Plant-Based Dinners for Busy School Nights

Here are 10 easy plant-based dinners I'd choose when I need to get a family meal on the table without making the evening more complicated.

Make Busy School Nights Even Easier

Even when I’m cooking from scratch, a few simple habits make busy evenings easier.

I keep pantry staples like canned beans, pasta, rice and canned tomatoes available so I always have the beginnings of a meal. Frozen vegetables are also helpful when I don’t have fresh produce ready to use.

I also like recipes that don’t require much attention once they’re cooking. If dinner can simmer on the stove or cook in the Instant Pot while I’m doing something else, that time counts as a win.

And when possible, I make enough for leftovers. Tonight’s dinner can become tomorrow’s lunch without any extra cooking.

More Easy Plant-Based Meals

If you need more family meal inspiration, browse my Plant-Based Main Dish Recipes for easy dinners made with simple ingredients and no added oil.

For busy school mornings and lunches, you’ll also find plenty of ideas in my 10 Easy Plant-Based Lunch Box Recipes for Kids.

10 Easy Plant-Based Lunch Box Recipes for Kids

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Packing plant-based school lunches doesn’t have to mean making something different every day. After years of packing lunches for my kids, I’ve learned that a handful of dependable meals makes school mornings much easier. These simple plant-based lunchbox recipes use familiar ingredients, and many can be prepared ahead of time.

“Build a Lunch Box” Formula

Many kids, mine included, do better with limited options. When they followed a formula, packing lunch boxes was easier. We didn’t have to choose what to pack from everything in our pantry and refrigerator; we followed our formula and made 3 easy choices.

Main + fruit/vegetable + easy side

My youngest son likes big meals and will eat all the fruit and veggies. His older brother eats a much smaller variety of foods. By following our formula, they have more say in what they pack and are more likely to eat their lunch at school.

Kid-Approved & Portable: Options like quesadillas, pinwheels, tostadas, and wraps are easy to hold, fun to eat, and lunchbox-ready.

Nutrient-Packed: Combos with beans, legumes, whole grains, and vegetables give a balance of protein, fiber, and energy.

Customizable & Inclusive: Plant-based, many are gluten-free or allergy-aware—plus flexible to suit preferences.

Easy Prep: Many dishes hold up through the morning—salads, wraps, and bento-style mixes stay fresh with an ice pack.

10 Lunch Box Recipes for Kids

With these lunch box recipes for kids, packing nutritious, plant-based lunches becomes both manageable and enjoyable. Whether it’s the cheesy comfort of a black bean quesadilla, the veggie rainbow of pinwheels, or the creative build-your-own burrito, every meal offers flavor, fun, and flexibility.

Chickpea Nuggets are plant-based (vegan) and allergy-friendly. These easy nuggets are delicious my husband and kids loved them.

Chickpea Nuggets

These kid-friendly Chickpea Nuggets are crispy on the outside and tender inside. Made with simple plant-based ingredients and no added oil, they're easy to pack in a lunch box with your child's favorite dipping sauce and sides.

Vegan Tuna Salad

Vegan Tuna Salad

This easy Vegan Tuna Salad uses chickpeas to make a plant-based version of a classic lunch favorite. Pack it alongside bread, a wrap or crackers so they don't get soggy before lunchtime. Serve it with veggies and fruit.

This easy and delicious banana bread is an old family recipe that has been updated with healthier ingredients. The best part is, no one knows its healthy!

Banana Bread

This easy plant-based Banana Bread is soft, naturally sweet, and made without added oil. Pack a slice in a lunch box for a kid-friendly treat or make a loaf ahead of time for quick breakfasts and snacks throughout the week.

Tips for Packing These Recipes for School

  • Make what you can the night before.
  • Consider whether a particular meal needs an ice pack.
  • Pack portions your child can realistically finish during their lunch period.
  • Use containers they can open independently.
  • Think about texture—some foods are better assembled in the morning rather than the night before.

Bonus: Smart Lunch Box Side Ideas for Kids

Round out the main dishes with tasty, easy-to-pack sides that kids love:

SaltySweet
Pretzels (GF or regular)Raisins
Tortilla chips (for dipping beans)Apple Slices
Rice cakesDried fruit
CrackersGranola (bars or bites)
PopcornFresh Fruit

These sides complement any of the main dishes above, offering variety and ease.

More Plant-Based Recipes

If you love these lunch ideas, you’ll love these recipes for breakfast and dinner too:

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No Bake Energy Balls

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In today’s fast-paced world, finding nutritious and convenient snacks can be a challenge. Enter no-bake energy balls – bite-sized treats packed with wholesome ingredients and plant-based goodness. With a base of oats, they are a nutritious option for satisfying cravings and boosting energy levels throughout the day.

Incorporating No Bake Energy Balls into Your Lifestyle

No-bake energy balls are incredibly versatile and can be enjoyed in a variety of ways throughout the day. Here are a few ideas for incorporating them into your busy lifestyle:

  1. On-the-Go Snack: Keep a stash of energy balls in your purse, backpack, or gym bag for a convenient snack whenever hunger strikes. They’re perfect for satisfying cravings between meals or fueling up before or after a workout.
  2. Breakfast Boost: Start your day on the right foot by enjoying a couple of energy balls alongside your morning coffee or smoothie. They’re a great way to kickstart your metabolism and provide sustained energy to power you through the morning.
  3. Midday Pick-Me-Up: When the afternoon slump hits, reach for an energy ball instead of sugary snacks or caffeine. The combination of complex carbohydrates, protein, and healthy fats will help keep your energy levels stable and your focus sharp.
  4. Dessert Alternative: Swap out traditional desserts like cookies or cake for a healthier option. They satisfy your sweet tooth while providing nourishment and satisfaction without the guilt.
  5. Family-Friendly Treat: Get the whole family involved in making energy balls together. It’s a fun and interactive activity that promotes kitchen skills, creativity, and healthy eating habits.

Plant-based no bake energy balls are a delicious, nutritious, and convenient snack option for anyone looking to fuel their busy lifestyle with wholesome ingredients. With endless flavor variations to choose from and minimal preparation required, energy balls are the perfect solution for satisfying cravings, boosting energy levels, and promoting overall well-being. So why not give them a try and experience the joy of homemade snacking with plant-based no-bake energy balls?

Flavor Variations

From classic combinations to creative twists, there’s no shortage of flavor variations when it comes to this recipe. Here are a few delicious flavor ideas to inspire your culinary creations:

  1. Peanut Butter Chocolate Chip: A timeless favorite, these energy balls combine creamy peanut butter, rolled oats, chocolate chips, and a touch of maple syrup for a sweet and satisfying treat.
  2. Almond Joy: Inspired by the popular candy bar, these feature almonds, shredded coconut, cocoa powder, dates, and a hint of vanilla for a decadent and indulgent snack.
  3. Lemon Blueberry: Light and refreshing, these treats are made with dried blueberries, almond flour, lemon zest, and a drizzle of honey for a burst of citrusy flavor.
  4. Matcha Coconut: For a dose of antioxidants and natural energy, try matcha powder, shredded coconut, almonds, dates, and a splash of almond milk.
  5. Pumpkin Spice: Embrace the flavors of fall with pumpkin puree, warm spices like cinnamon and nutmeg, rolled oats, and chopped pecans for a seasonal treat.

How to Make No Bake Energy Balls

Ingredients

  • 1 ½ cups Old Fashioned Oats 
  • ⅓ cup Ground Flax Seeds 
  • 1 tbsp Chia Seeds 
  • ½ cup Almond Butter 
  • 1/3 cup Maple Syrup 
  • 1 tsp Vanilla Extract 
  • ½ cup Chocolate Chips 

Instructions

Step 1 – Mix Ingredients Together

Stir all of the ingredients together, except for the chocolate chips, until well mixed. 

Step 2 – Fold in Chips

Fold in the chocolate chips. 

Step 3 – Refrigerate

Allow to set up in the fridge for at least a half hour. 

Step 4 – Roll into Balls

Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Recipe Notes

Peanut butter can easily be substituted for almond butter with a 1:1 ratio. Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 

Store the energy balls in an airtight container for up to one week.

Yield: 18-20 Balls

No Bake Energy Balls

No Bake Energy Balls
No Ratings

These no bake treats are delicious and nutritious! You can feel good about giving these protein rich energy balls to your kids as a snack. They’re rich, satisfying, and taste just like a bite sized granola bar, but better!

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups Old Fashioned Oats
  • ⅓ cup Ground Flax Seeds
  • 1 tbsp Chia Seeds
  • ½ cup Almond Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ cup Chocolate Chips

Instructions

  1. Stir all of the ingredients together, except for the chocolate chips, until well mixed. 
  2. Fold in the chocolate chips. 
  3. Allow to set up in the fridge for at least a half hour. 
  4. Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Notes

  • Peanut butter can easily be substituted for almond butter with a 1:1 ratio. 
  • Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 
  • Other add-ins to consider are raisins, dried cranberries, white chocolate chips, etc. Just be sure to keep those add-ins to a ½ cup. 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

How to Pack an Easy Plant-Based Lunch Box

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School mornings can be chaotic, and deciding what everyone is taking for lunch shouldn’t add more stress. After years of packing plant-based lunches for my kids, I learned that keeping things simple and planning ahead made mornings much easier.

You don’t need to create a completely different lunch every day. I like to start with a simple main dish, then add fruits, vegetables and easy sides we already have on hand. This mix-and-match approach makes it easy to build plant-based lunch boxes your family will actually eat.

Below I’ll show you some of the combinations we’ve packed over the years, along with my favorite tips for making school lunches easier.

Vegan Lunch Box Ideas

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My Simple Plant-Based Lunch Box Formula

When my kids were younger, I found it much easier to think about lunch in a few simple parts instead of trying to come up with an entirely new meal every day:

Main + Fruit or Vegetable + Easy Side

Start with something filling that you know your child will eat, then use whatever fruits, vegetables and simple sides you already have available.

Main

Fruit or Vegetable

  • Apple slices
  • Grapes
  • Berries
  • Orange/clementine
  • Carrot sticks
  • Cucumber
  • Bell pepper
  • Whatever produce your child reliably eats

Easy Side

And don’t worry if a child wants the same lunch repeatedly. Current parent-focused guidance also recognizes that familiar, repeated lunches can be perfectly workable; variety can happen across the rest of the day or week.

Vegan lunch box

Bean Burrito Lunch Box

My kids love bean burritos and beans and chips! We use this oil-free refried bean recipe in the Instant Pot! Here is the regular version. You can also make the burrito ahead of time if making it feels like too much trouble, or use chips instead. My kids like to make their own, so we do a lot of deconstructed lunches.

Vegan Lunch Box

Hummus and Veggie Wrap Lunch Box

This plant-based lunch box is perfect for a day trip lunch! Carrot and cucumber sticks, cut long for easy dipping, are perfect for packing. This lunch has a Mediterranean flare, including veggie wraps with oil-free hummus. You could use your favorite fresh veggies and add olives on the side. We opt for popcorn since our whole family loves it.

Everyone can choose their own hummus and their own veggies. Instead of a wrap, make it in a pita pocket.

Vegan Lunch Box

Peanut Butter and Banana Lunch Box

You could also try a good old fashioned peanut butter and banana sandwich with mixed veggies and mixed fruit with pretzels. This one may be my favorite. I’ve been on a peanut butter kick!

Use your favorite bread or even a tortilla to mix it up a bit. We use whichever fruit and veggies we have and everyone can pick their own.

If you can’t use peanut butter at your school or daycare, try Sunbutter made from sunflower seeds, or Wowbutter made from soybeans.

Vegan Lunch boxes

Rainbow Veggie Pinwheel Lunch Box

We love these Rainbow Veggie Pinwheels! They are perfect for exposing kids to veggie variety. We make them with hummus. You can choose your favorite flavor of hummus.

Having fresh fruit as an accompaniment is always a winning choice! We all love apples dipped in peanut butter. We’ll often grab a granola bar or baked oatmeal to add to this.

Pack Foods Your Kids Will Actually Eat

School lunch isn’t usually the best time to introduce an entirely unfamiliar meal. Kids often have a short amount of time to eat, they’re surrounded by friends, and they may be more interested in talking than finishing lunch.

I learned to pack familiar foods I knew my kids could eat easily and save most experimenting with new foods for home.

Choose Containers Kids Can Open

Lunchtime, and especially for the first few days of school, can be overwhelming for some students. Make sure your child can use containers without adult help. Often, there is one teacher overseeing a whole table of children. If you child has to wait for help, they will lose valuable eating time.

  • lids they can open independently
  • reusable containers that they can open and close
  • bags/zippers that still work
  • thermoses if applicable can be difficult to open with warm contents
  • condiment/dip containers

Lunchbox Recommendations

I’ve used these stackable, dishwasher-safe lunch boxes since my kids started school. We’ve also used the smaller, snack-size boxes. They are easy to store and stack, and my kids can open them easily. Since they are so inexpensive, if we forget something in them over a long break, I just throw them out. There was a pickle incident many, many years ago.

We used silicone muffin liners and food picks to keep food organized and keep the wrong foods from touching! An insulated bag helps keep food hot or cold. We used bags with removable ice packs, but some bags can go in the freezer.

We’ve also used the Omiebox for our youngest. He loved taking soups and hot food, and this has a built-in thermos that keeps food hot until lunchtime. I had the office ladies asking for my soup recipe because it smelled so good.

What Can I Pack the Night Before?

Good to prep ahead:
Washed/cut produce, energy balls, banana bread, hummus, vegan tuna salad, etc. can be prepacked. Anything deconstructed for lunchtime assembly is fine to pack the night before.

Better assembled in the morning:
Anything you’ve found gets soggy overnight, like sandwiches, wraps, or anything dry that touches something wet. Pack anything that needs to stay warm in a thermos in the morning.

More Plant-Based School Lunch Help

What are your favorite lunch box tips?

Rainbow Veggie Pinwheels

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These fresh and colorful Rainbow Veggie Pinwheels are a delicious no-cook meal. Choose your favorite veggies or let everyone make their own for a fun snack or meal. Vegan Pinwheels are a fun appetizer too.

Rainbow Veggie Pinwheels

The best part, in my opinion, of these Veggie Pinwheels is that you can get a lot of veggie variety in a couple of bites. The second best part is that everyone can make their own so you get your favorite veggies!

Rainbow Veggie Pinwheels

Vegan Pinwheels: So Many Veggies

You can use any veggies you like to make these Rainbow Veggie Pinwheels, but I like to use all the colors of the rainbow!

My favorite veggies to include are:

  • Red Bell Pepper
  • Carrots
  • Yellow Bell Pepper
  • Baby Spinach
  • Purple Cabbage

I like to have other options for my kids becuase they don’t love bell peppers the way I do. Other veggie favorites include:

  • Tomatoes (with seeds removed so they don’t get too wet)
  • Sweet Peppers
  • Cucumbers
  • Avocados
  • Radishes

These are the complete opposite of the meat and cheese versions I made a decade ago. I called those tortilla roll ups and they were a staple for potlucks and after school snacks. These are a much better alternative, full of fiber and actually good for you!

Veggie Pinwheels with Hummus

Cream cheese is the traditional filling in pinwheels, but we use hummus! My Oil-free Hummus is perfect because it’s easy to make with only a few ingredients and tastes great! Or try my Oil-Free Cilantro Jalapeno Hummus for a little more kick!

Rainbow Veggie Pinwheels

Keep Pinwheels from Getting Soggy

The only problem with with making pinwheels ahead of time is they can get soggy. It’s the high water content of veggies. Some veggies will increase the chances of them getting soggy more than others. There are a few options to decrease the chance of your pinwheels getting soggy.

Prep the Veggies but Assemble Pinwheel Later

You can have all your veggies washed, cut and stored separately. Then when it’s time to eat, simply smooth hummus over your tortilla and arrange your veggies. Roll up your pinwheel and slice them up for easy snacking. This is the best option!

Assemble Pinwheel but Don’t Cut

Another option is to assemble your pinwheel but don’t slice it. Instead, wrap it in a paper towel and carefully store it in a container. Then when you are ready to eat, slice and enjoy.

Cutting Pinwheels Ahead of Time

If you have to cut your pinwheels ahead of time because they are going in a lunch box or to a potluck, wait as long as you can before cutting them. If you can cut them right before you leave, you’ll have a better chance of them not being soggy. I would probably wrap them in a paper towel if possible to help absorb moisture in the container.

Rainbow Veggie Pinwheels

Vegan Pinwheels are perfect for taking to parties or get-togethers. Everyone loves finger food! You can make them more colorful by using different colored tortillas. Green, red/orange and blue are easy to find.

If you are gluten-free, choose gluten-free tortillas instead of wheat.

Rainbow Veggie Pinwheels

Vegan Rainbow Veggie Pinwheels
4.8 Stars (4 Reviews)
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 4 large wheat tortillas
  • 1 cup hummus
  • 1 red bell pepper, sliced thin
  • 2 carrots, shredded or matchsticks
  • 1 yellow bell pepper, sliced thin
  • 1/2 cup baby spinach leaves
  • 1/2 cup purple cabbage, sliced thin or shredded

Instructions

  1. Spread about ¼ cup hummus over each tortilla. Leave room on the edge. 
  2. Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
  3. Roll up each tortilla tightly.
  4. Cut crosswise into pinwheels and serve.

Notes

See posts for additional notes.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Salads & Wraps

You can also save this vegan pinwheel recipe for later by adding it to your favorite Pinterest board.

Gluten-Free Pumpkin Muffins

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Sometimes it’s hard to tell the difference between my breakfasts and desserts! I usually like a sweet breakfast and these Pumpkin Muffins makes them perfect for the morning.

Gluten-Free Pumpkin Muffins

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I’ve always had a sweet tooth. When I was a kid I’d often get donuts or sugary cereal for breakfast. I clearly remember going to the donut shop and getting a long John and a can of coke. Even when I make a savory breakfast, like my Breakfast Hash, I’ll want something sweet to follow.

I created these Pumpkin Muffins because I’m yearning for the cooler temperatures of fall. I didn’t want them to be super sweet and only appropriate for dessert. I wanted these Pumpkin Muffins to be a bit heartier and suitable for breakfast, even for people without a sweet tooth like me.

Pumpkin Muffins that are gluten-free

With or Without Chocolate Chips

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

My husband is not a fan of chocolate so I’ll often scoop out half of the batter then pour chocolate chips into the remaining batter so we are both happy.

Allergy-Friendly Pumpkin Muffins

Allergy-Friendly

Like most of my recipes, these muffins are allergy-friendly. They are gluten-free, dairy-free and nut-free. I use a gluten-free flour blend from Jewel’s Bakery (but you can use your favorite gluten-free blend) and dairy-free chocolate chips. I also use a peanut butter substitute. It has the look and feel of peanut butter and tastes comparable considering there are not nuts. It’s perfect for families with a peanut allergy.

Gluten-Free Pumpkin Muffins

We’ve been enjoying these muffins for breakfast, after school snacks and desserts. You can’t really go wrong with these Pumpkin Muffins!

Ingredients

  • ½ cup Peanut Butter alternative (or peanut butter if you don’t have an allergy)
  • 1 15 oz can of pumpkin
  • ½ cup plant-based milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1½ cups gluten-free flour blend
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
  3. Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
  4. Dump in the sugar and vanilla then stir again.
  5. Sprinkle all of the spices, salt, and baking soda into the batter.
  6. Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
  7. Spray cooking oil into muffin pan and scoop batter into muffin cups.
  8. Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.
Yield: 12 Servings

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins with SoyNut Butter
5.0 Stars (1 Review)

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • ½ cup Peanut Butter alternative (or peanut butter if you don't have an allergy)
  • 1 15 oz can of pumpkin
  • ½ cup plant-based milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1½ cups gluten-free flour blend
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
  3. Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
  4. Dump in the sugar and vanilla then stir again.
  5. Sprinkle all of the spices, salt, and baking soda into the batter.
  6. Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
  7. Spray cooking oil into muffin pan and scoop batter into muffin cups.
  8. Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes