Description
Start your morning with a burst of fall flavor and wholesome goodness! These Pumpkin Banana Oat Muffins are moist, fluffy, and naturally sweetened with ripe banana and maple syrup. Perfect for busy mornings, cozy weekend brunches, or a healthy afternoon snack, this easy recipe is packed with warming spices, hearty oats, and no refined sugar. Whether you’re looking for easy breakfast ideas, healthy snack options, or a new fall baking favorite, these muffins have you covered.
Ingredients
1 cup pumpkin puree
2 medium ripe bananas, mashed
2 large eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 and 1/2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the mashed bananas, pumpkin puree, eggs, maple syrup, and vanilla extract until smooth.
3. Fold in the oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir until just combined—do not overmix.
4. Scoop the batter into muffin cups, filling each about 3/4 of the way full.
5. Sprinkle extra oats on top for a rustic finish.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra texture, fold in 1/4 cup chopped walnuts or mini chocolate chips.
You can substitute honey for maple syrup if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg