Description
These moist and tender muffins are the ultimate cozy breakfast treat, combining the natural sweetness of ripe bananas with the earthy, seasonal comfort of pumpkin. Perfect for busy mornings, these muffins stay fresh throughout the week and provide a nutrient-dense start to your day. Using a thoughtful blend of all-purpose and oat flour, the texture is soft yet substantial, making them a family-friendly favorite that feels like a warm hug in every bite.
Ingredients
1 overripe banana, mashed well
3/4 cup pure pumpkin purée
2 large eggs, room temperature
1/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the mashed banana, pumpkin purée, eggs, sugar, oil, and vanilla extract until well combined.
In a separate bowl, sift together the all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined; do not overmix.
Divide the batter evenly into the prepared muffin tin.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure you use pure pumpkin purée and not pre-spiced pumpkin pie filling. These store excellently in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg