Pumpkin Banana Oatmeal Muffins
These Pumpkin Banana Oatmeal Muffins combine the warmth of pumpkin spice with sweet banana and hearty oats. Moist, nutritious, and perfectly spiced, they’re an ideal grab-and-go breakfast or satisfying snack that tastes indulgent while providing wholesome nutrition.
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 ripe bananas mashed
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup milk dairy or plant-based
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup mini chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Combine the wet ingredients in a large bowl – mashed bananas, pumpkin puree, eggs, maple syrup, milk, melted coconut oil, and vanilla extract. Whisk until smooth and well incorporated.
- In a separate bowl, mix the dry ingredients – rolled oats, whole wheat flour, baking soda, pumpkin pie spice, and salt. Stir until evenly combined.
- Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Stir just until no dry flour pockets remain – the batter should be thick but moist.
- If using nuts or chocolate chips, fold them in now, reserving a small amount for topping if desired.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle any reserved toppings over the muffins.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, toast the oats in a dry skillet for 3-4 minutes before adding them to the batter.
- Make sure your bananas are very ripe – those with brown spots will provide the best natural sweetness.
- For a protein boost, add 2 tablespoons of chia seeds or ground flaxseed to the dry ingredients.
- These muffins store well at room temperature for 2-3 days in an airtight container, in the refrigerator for up to a week, or frozen for up to 3 months.
- To reheat frozen muffins, microwave for 20-30 seconds or place in a 300°F oven for 5-7 minutes.