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Healthy Pumpkin Banana Oat Muffins: Easy Light Recipe

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These Healthy Pumpkin Banana Oat Muffins are light, fluffy, and packed with wholesome ingredients. They taste indulgent but are secretly good for you, making them perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (200g) rolled oats (not quick oats)
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 2 medium ripe bananas, mashed (about 1 cup or 240g)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) pure maple syrup
  • 2 tablespoons (30ml) melted coconut oil (or neutral oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (90g) dark chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ¼ cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray. Set aside.
  2. Grind the oats: Place the 2 cups of rolled oats in your blender or food processor. Blend on high for about 30 seconds, until the oats turn into a fine, powdery flour. Transfer to a large mixing bowl.
  3. Mix the dry ingredients: To the oat flour, add the baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk everything together until evenly combined.
  4. Mash the bananas: In a separate medium bowl, mash the two ripe bananas with a fork until smooth. You want a few small lumps for texture, but mostly a consistent puree. It should measure about 1 cup.
  5. Combine the wet ingredients: To the mashed bananas, add the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until everything is smooth and well combined.
  6. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain. A few lumps are fine—overmixing will make the muffins tough.
  7. Fold in mix-ins (optional): If you’re using chocolate chips, nuts, or dried cranberries, gently fold them in now. Reserve a handful to sprinkle on top before baking for a pretty finish.
  8. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly pressed.
  10. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Let the batter rest for 5-10 minutes after mixing to allow the oat flour to hydrate for a more tender texture. Use room temperature ingredients to prevent the coconut oil from seizing. Rotate the pan halfway through baking for even browning. These muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, banana muffins, oat muffins, healthy muffins, gluten-free muffins, dairy-free muffins, easy muffin recipe

Find it online: https://breezybake.com/healthy-pumpkin-banana-oat-muffins-easy-light-recipe/