Pumpkin banana oat muffins made with whole grain flour and lightly sweetened with maple syrup and brown sugar. These make great on-the-go breakfasts and lunch box treats for kids and adults.
I’m crushing hard on all things whole grain and muffin lately. I don’t know where this obsession with whole grains is coming from but I’m not gonna argue with it. While I’m not a stranger to whole grain baked goods, I feel like lately it’s been extreme, which probably isn’t a bad thing.
With fall just around the corner, I’m embracing all things cozy, cinnamony, pumpkiny, and comforting which includes these pumpkin banana oat muffins. They’ll keep you full longer than their white flour counterparts which is a win for blood sugar control and focus and make a great healthy snack for you and the kids or an easy on-the-go breakfast for those crazy school mornings.
Pair them with some milk/nut butter/butter/fruit/etc. for a balanced meal/snack to keep both you and the kids focused and energized.
Let’s do this, fall.
- 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
- Preheat oven to 425F
- 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.
- In a medium bowl, whisk together melted butter, banana, pumpkin, maple syrup, brown sugar, egg, cinnamon, salt and vanilla until completely combined.
- 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.
- Sprinkle flour mixture over the wet and add the milk.
- Mix gently until just combined - do not over mix.
- Divide batter evenly in to the 5 muffin cups and bake on the center rack for 5 minutes.
- Reduce temperature to 350F and continue baking for 12 minutes or until a toothpick inserted in the center comes out clean.
- 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.
Adapted from Naturally Ella’s pumpkin bread with oats