Pumpkin Banana Oat Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 5 muffins
Just 5 pumpkin banana oat muffins made with whole grains for a healthy snack for you and/or your kids! recipe easily doubles
  • ⅙ cup melted butter*
  • ¼ cup pumpkin puree
  • ¼ cup mashed banana (about ¾ small banana)
  • 2 tbsp maple syrup
  • 3 tbsp brown sugar, packed
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 1 large egg
  • ¼ tsp salt
  • 6 tbsp oats
  • ½ cup whole wheat flour, spooned and leveled.
  • ¾ tsp baking soda
  • 1 tbsp milk
  1. Preheat oven to 425F
  2. Grease and line a muffin tin with 5 muffin wrappers. add about 2 tbsp of water to any empty muffin cups to ensure even baking.
  3. In a medium bowl, whisk together melted butter, banana, pumpkin, maple syrup, brown sugar, egg, cinnamon, salt and vanilla until completely combined.
  4. In a food processor or blender, pulse the oats until mostly ground, with little bits of oats remaining. Add the flour and baking soda to the blender or processor and pulse 1-2 times.
  5. Sprinkle flour mixture over the wet and add the milk.
  6. Mix gently until just combined - do not over mix.
  7. Divide batter evenly in to the 5 muffin cups and bake on the center rack for 5 minutes.
  8. Reduce temperature to 350F and continue baking for 12 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the pan and place on a wire rack to cool completely. Store in an airtight container on the counter for 3-4 days or in the fridge for up to a week.
The easiest way to measure ⅙ cup of butter is simply portioning out ⅓ cup then cutting in half.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at https://www.thepretendbaker.com/small-batch-pumpkin-banana-oat-muffins/