Warm, hearty pumpkin banana oatmeal muffins are made with wholesome pantry staples in only ONE bowl!
Oh, man. These muffins are so good. A perfect blend of pumpkin and banana flavors. All the pumpkin with pumpkin spice and a hint of sweet bananas. I can’t wait for you to try it!
The first time I made these, I had KK help me since I was pretty sure about the modifications to my banana oatmeal muffin recipe (which went crazy on Pinterest). It got me thinking about how much more cooking I did with KJ when he was little (2-4 years old) compared to KK. Part of that was we were home a lot because he was the first kid and because of COVID. But some of it is because he’s the middle child. I was feeling pretty guilty about it since he was having a lot of fun being a big boy helping me. The guilt lasted about five minutes until I turned my back for a second, and he dumped half a bottle of pumpkin pie spice in the batter, and I had to scoop it out with a spoon. (Don’t worry; I retested the recipe.)
That kid is chaos on wheels, man. But he loved these muffins, and I’m pretty sure he wouldn’t have even tried them if he hadn’t “helped me” make them. So, you know, cook with your kids. It’s good for them and great for raising your stress levels.
How to Make Pumpkin Banana Oatmeal Muffins
*This is a visual how to section, please see recipe card for full instructions.
This recipe can be made in ONE BOWL! Mix your wet ingredients. Then mix your oats in and let them sit for five minutes. This is an important step to keep the oats from being too chewy in the muffins. Then mix in your dry ingredients and bake. I learned this trick where you preheat the oven up to 425F and immediately turn it down to 350F when you put the muffins in. This way, the heat loss from opening it doesn’t drop the oven temperature too low. I didn’t use muffin liners
Ingredient Swaps and Substitution Suggestions
Let’s talk swaps and substitutions! This recipe is dairy-free and vegetarian. See gluten-free substitutions below.
- Pumpkin – I used canned pumpkin. You can also use canned mashed butternut squash if you want or sweet potatoes!
How to Freeze and Store Pumpkin Banana Oatmeal Muffins
To store pumpkin banana oatmeal muffins: store them on the counter for up to five days and in the refrigerator for up to a week or two.
To freeze pumpkin banana oatmeal muffins: freeze in an airtight freezer-safe container like a freezer bag for up to 3 months. Defrost under refrigeration or in the microwave.
You May Also Like:
- Banana Oatmeal Muffins
- Gluten-Free Banana Oatmeal Muffins
- Healthy Pumpkin Muffins
- Oat Flour Pumpkin Muffins
Pumpkin Banana Oatmeal Muffins
Equipment
- Muffin Tin
Ingredients
- 1 cups ripe bananas (about 2 medium) mashed
- 1 cup canned pumpkin
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened vanilla almond milk or any other milk
- 1 cup rolled oats
- 1.5 cups whole wheat pastry flour
- 1 TBSP pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 425F. Line a muffin tin with silicone muffin liners or grease.
- Mash bananas.
- Add in eggs, maple syrup, canned pumpkin, and almond milk. Mix until well combined.
- Add in oats and let sit for 4-5 minutes. (I usually just put away the ingredients I've already used.)
- Add the whole wheat pastry flour, pumpkin pie spice, baking powder, and baking soda. Mix until just combined.
- Divide batter among the muffin tin evenly. Place in oven and immediately turn down to 350F. Bake for 15-20 minutes or until an inserted toothpick comes out clean.
Kelli Shallal MPH RD says
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