Print

pumpkin banana oat muffins​

pumpkin banana oat muffins​
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These pumpkin banana oat muffins are the perfect healthy treat! Packed with wholesome ingredients, they’re moist, flavorful, and easy to make.

Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/3 cup melted butter or coconut oil
  • 1/2 cup brown sugar or honey
  • 1 tsp vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup all-purpose or whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  • Preheat Oven: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  • Mix Wet Ingredients: In a large bowl, mash bananas. Add pumpkin puree, eggs, melted butter, brown sugar, and vanilla extract. Mix well.
  • Combine Dry Ingredients: In a separate bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Mix Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  • Fill Muffin Tin: Spoon batter evenly into muffin cups, filling each about 2/3 full.
  • Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

  • Add chocolate chips, nuts, or dried fruits for variety.
  • Use gluten-free oats and flour for a gluten-free option.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipesdays.com/pumpkin-banana-oat-muffins/