Pumpkin Banana Oatmeal Muffins
The best warm hearty pumpkin banana oatmeal muffins are made with wholesome pantry staples in only ONE bowl!
Servings 12 muffins
Calories 145kcal
Equipment
- Muffin Tin
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
- 1.5 cups whole wheat pastry flour
- 1 TBSP pumpkin pie spice
- 1 tsp baking powder
- ½ 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 20-35 minutes or until an inserted toothpick comes out clean.
Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 73mg | Potassium: 243mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3228IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg