Pumpkin Banana Oat Muffins

Of all of the baked goods out there, I have to say muffins have always had a special place in my heart. There’s nothing like a muffin and a big cup of coffee in the morning to start your day off right. But sadly, most store bought muffins have horrific nutrient profiles {tears}. High amounts of fat and sugar are unnecessary and they definitely don’t get your day off to a fresh and healthy start. So while I was in University I did a lot of experimenting with muffin recipes, trying to limit the amount of added sugar. When I learned about using mashed bananas, my life changed forever. Okay, that’s a little dramatic but I was pretty happy about it.

These muffins are more filling than any traditional baked muffins, and are still so yummy and sweet! Bananas are truly a multipurpose fruit. Of course I had to add pumpkin too because it’s fall and nothing beats warm pumpkin spice flavours on a crisp, cool morning.

I added a bit of brown sugar to these ones, but you could definitely get away with no added sugar – they would still taste amazing, and you can brag that your delicious muffins contain absolutely no added sugar! That’s definitely what I’ll be doing next batch!

Pumpkin Banana Oat Muffins

Makes approx. 15 muffins

Ingredients:

  • 1 cup whole-wheat flour
  • 1 cup quick oats
  • 2 Tbsp. brown sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. pumpkin pie spice
  • 4 medium ripe bananas, mashed
  • 1 egg
  • 1 cup pumpkin puree
  • ¾ cup unsweetened vanilla almond milk
  • 1 cup semi-sweet mini chocolate chips
  • ¼ cup vegetable oil

How to Make It:

  1. Preheat the oven to 350°. Place muffin cups into a muffin tin.
  1. In a large bowl, mix together all of the dry ingredients {except chocolate chips}.
  1. In a separate bowl, mix together wet ingredients, including the mashed bananas.
  1. Pour wet mixture into the large bowl and mix in with dry ingredients.  Add in chocolate chips last and mix.
  1. Spoon batter into muffin cups. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

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