Description
These pumpkin banana muffins are healthy, moist, and full of warm fall flavor. Made in one bowl with oat flour, ripe bananas, and pumpkin purée.
Ingredients
2 ripe bananas, mashed
1 cup pumpkin purée
2 eggs
1/3 cup maple syrup
1/3 cup coconut oil, melted
1½ cups oat flour
1 tsp vanilla extract
1½ tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Optional: ½ cup chocolate chips or walnuts
Instructions
1. Preheat oven to 350°F (175°C) and line muffin tin.
2. Mash bananas in a large bowl.
3. Add pumpkin, eggs, syrup, oil, and vanilla. Mix well.
4. Add spices, baking soda, powder, and salt. Stir.
5. Fold in oat flour until just combined.
6. Add optional mix-ins if using.
7. Scoop batter into muffin cups (¾ full).
8. Bake 18–22 minutes or until toothpick comes out clean.
9. Cool 5 mins in pan, then transfer to wire rack.
Notes
Store muffins in airtight container up to 3 days.
Freeze individually and thaw overnight or microwave.
Reduce syrup for toddler-friendly version.
Use gluten-free oat flour if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 7g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg