Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Or you can add muffin/cupcake to your muffin tray for easier clean-up. Set aside.

Next, make your vegan buttermilk. In a liquid measuring cup, pour in Pro Fit Whole Plant Smoothie. Add in your apple cider vinegar and mix together slightly. Set aside.

In a large glass bowl, add in flour, organic cane sugar, baking powder, cinnamon powder, ginger powder, and sea salt. Mix together well. Set aside.

Add in melted coconut oil, pumpkin puree,molasses, and vegan buttermilk to the mashed bananas and mix very well.

Add your wet mixture into your dry mixture and mix gently until just combined. DO NOT over mix your batter. It’s even okay to have a few dry flour spots. Your batter should be thick and have some elasticity.

Spoon into muffin tins, dividing evenly into 12 muffins. Bake for 18 minutes until a toothpick inserted in the middle comes out clean.

While muffins are baking combine powdered sugar and squeezed orange in a bowl and mix well. If you want it thinner, add more juice.

Remove from heat and allow muffins to cool before removing from the pan. Top your muffins with Orange Glaze Sauce and serve.They taste the best when served warm

Muffins stay fresh covered at room temperature for up to 48 hours or in the refrigerator for up to 5 – 7 days. They can last in the freezer up to 1 month in a large size freezer bag or container covered. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave.