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Healthy Pumpkin Banana Oat Muffins

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Soft, naturally sweet muffins packed with oats, pumpkin, and bananas. Perfect for busy mornings and budget-friendly.

Ingredients

Scale
  • 1 cup pumpkin puree (canned, 100% pumpkin)
  • 2 ripe bananas, mashed
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour (or whole wheat)
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/3 cup vegetable oil (or melted coconut oil or applesauce)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + pinch cloves)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1/3 cup chocolate chips or chopped nuts

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the bananas with a fork until mostly smooth with a few lumps.
  3. Add pumpkin puree, eggs, oil, brown sugar, and vanilla extract. Whisk until smooth and well combined.
  4. In a medium bowl, whisk together flour, oats, baking soda, baking powder, pumpkin pie spice, and salt.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (10-15 strokes). Do not overmix.
  6. If using, fold in chocolate chips or nuts. Reserve a few to sprinkle on top.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes, rotating pan halfway through, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let batter rest for 5 minutes after mixing for more tender muffins. For best results, use room temperature eggs and check baking soda freshness. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, banana muffins, oat muffins, healthy muffins, easy muffin recipe, breakfast muffins

Find it online: https://perkypan.com/healthy-pumpkin-banana-oat-muffins-easy-recipe/