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Cozy Pumpkin Banana Oat Muffins: Easy Fall Breakfast

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These moist and flavorful muffins combine pumpkin and banana for a perfect fall breakfast. Made with simple ingredients like oats and whole wheat flour, they come together in one bowl and are ready in about 35 minutes.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/3 cup maple syrup (or honey)
  • 2 large eggs, room temperature
  • 1/4 cup melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/3 cup dark chocolate chips
  • Optional: 2 tablespoons chia seeds or flax seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract. Whisk until smooth and well-combined.
  4. In a separate bowl, mix the oats, flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Stir with a whisk to break up clumps.
  5. Pour the dry ingredients into the wet ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. If using, fold in walnuts, chocolate chips, or seeds gently.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes, until the tops are golden-brown and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

For best results, use very ripe bananas with brown spots. Let the batter rest for 10 minutes before baking to allow oats to absorb liquid. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana oat muffins, fall breakfast, easy muffin recipe, healthy muffins, pumpkin muffins

Find it online: https://tablemira.com/cozy-pumpkin-banana-oat-muffins-easy-fall-breakfast/