Description
Soft, naturally sweetened pumpkin banana bread muffins made with wholesome ingredients like banana, pumpkin puree, and oat flour. These muffins are moist, healthy, gluten-free when using certified oats, and perfect for breakfast or a snack, especially kid-friendly.
Ingredients
Wet Ingredients
- 1 banana, mashed
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup honey or maple syrup
Dry Ingredients
- 1½ cups oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
Optional Add-ins
- Chocolate chips
- Walnuts
Instructions
- Mix Wet Ingredients: In a large bowl, combine the mashed banana, pumpkin puree, eggs, and honey or maple syrup. Stir thoroughly until the mixture is smooth and well blended.
- Add Dry Ingredients: Gradually add the oat flour, cinnamon, and baking powder to the wet mixture. Stir gently until just combined, being careful not to overmix. If desired, fold in optional chocolate chips or walnuts at this stage.
- Fill Muffin Cups: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. Spoon the batter into the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let muffins cool slightly before serving.
Notes
- Use certified gluten-free oats to ensure the muffins are gluten-free.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
