Pumpkin Banana Oatmeal Muffins

The best warm hearty pumpkin banana oatmeal muffins are made with wholesome pantry staples in only ONE bowl!

Course Breakfast, Snack

Cuisine American

Keyword pumpkin banana oatmeal muffins

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 145kcal

Author Kelli Shallal MPH RD

Equipment

Muffin Tin
mixing bowl

Ingredients

1 cups ripe bananas (about 2 medium) mashed
1 cup canned pumpkin
2 large eggs
½ cup maple syrup
½ cup unsweetened vanilla almond milk or any other milk
1 cup rolled oats
1 ½ cups whole wheat pastry flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon 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 20-35 minutes or until an inserted toothpick comes out clean.

Notes

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.

Nutrition