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Pumpkin Banana Oat Muffins

Delicious Pumpkin Banana Oat Muffins for Guilt-Free Snacking

These Pumpkin Banana Oat Muffins are a healthy guilt-free treat, perfect for breakfast or snacking.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 to 3 Ripe Bananas Natural sweetness and moisture provider; use very ripe bananas for maximum flavor.
  • ½ cup Greek Yogurt Adds creaminess and protein; substitute with coconut yogurt for a dairy-free option.
  • ¼ cup Milk Choose almond or oat milk for a dairy-free alternative.
  • 1 cup Rolled Oats Wholesome base ensuring fiber for a filling snack.
  • ⅓ cup Melted Butter Offers richness; can be swapped with coconut oil for a dairy-free version.
  • ⅓ cup Maple Syrup or Honey Natural sweeteners that enrich the flavor.
  • 1 large Egg Binds the ingredients and adds moisture.
  • 1 cup Pure Pumpkin Puree Primary flavoring agent.
  • 1 ½ cups Whole Wheat Flour Healthier alternative to all-purpose flour, boosting fiber content.
  • 1 teaspoon Baking Powder Ensures muffins rise.
  • ½ teaspoon Baking Soda Works in conjunction with yogurt for optimal leavening.
  • 1 teaspoon Cinnamon Adds warmth and enhances the pumpkin flavor.
  • 1 teaspoon Pumpkin Spice Incorporates classic fall flavors.
  • 1 pinch Salt Balances sweetness and enhances the overall taste.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Fork or potato masher

Method
 

Step‑by‑Step Instructions for Pumpkin Banana Oat Muffins
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin by greasing it or lining it with paper liners.
  2. In a large mixing bowl, peel and mash 2 to 3 very ripe bananas until smooth.
  3. In a separate bowl, combine Greek yogurt, milk, melted butter, maple syrup, egg, and pumpkin puree; whisk until smooth.
  4. In another bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Can be frozen for up to 3 months.

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