Description
Enjoy these moist and delicious pumpkin banana oat muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed ripe banana
- 1 cup pumpkin puree
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in eggs one at a time, then stir in mashed banana and pumpkin puree.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in walnuts, if using.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute applesauce for banana.
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freeze muffins for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg