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Pumpkin Banana Oat Muffins

Fluffy Pumpkin Banana Oat Muffins for a Cozy Fall Treat

Healthy Pumpkin Banana Oat Muffins are a delicious and nutritious fall treat packed with oats and bananas.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 pieces ripe bananas Adds natural sweetness and moisture
  • 1/2 cup Greek yogurt Can be substituted with coconut yogurt for a dairy-free option
  • 1/2 cup milk Opt for almond or oat milk for a dairy-free alternative
  • 1 cup rolled oats Packed with fiber and perfect for texture
  • 1/4 cup melted butter Replace with coconut oil for a dairy-free twist
  • 1/4 cup maple syrup or honey A natural sweetener; agave nectar or coconut sugar can be used instead
  • 1 large egg Can be substituted with applesauce for a vegan option
  • 1/2 cup pure pumpkin puree Key flavor element
  • 1 cup whole wheat flour Almond flour can be used for a gluten-free option
  • 1 tsp baking powder Essential for making the muffins rise
  • 1/2 tsp baking soda Works with acidity for proper leavening
  • 1/2 tsp cinnamon Infuses warmth and spice into the muffins
  • 1 tsp pumpkin spice Offers classic fall flavors
  • a pinch salt Balances sweetness

Equipment

  • Oven
  • Mixing Bowl
  • Muffin tin
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Mash the bananas until smooth.
  3. Combine mashed bananas with yogurt, milk, melted butter, syrup, egg, and pumpkin puree until creamy.
  4. In another bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
  5. Gradually mix the dry ingredients into the wet mixture without over-mixing.
  6. Fill the greased muffin tin about two-thirds full with batter.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for 1 week. They can also be frozen for up to 3 months.

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