These Pumpkin Banana Oat Muffins are moist, hearty, and naturally sweetened with ripe bananas and pumpkin. They’ve got the cozy warmth of pumpkin spice, the sweetness of banana, and the wholesome texture of oats. Perfect for breakfast or an afternoon snack, and they stay moist for days.
🧂 What You’ll Need
- 1 cup mashed ripe bananas (about 2 medium)
- 3/4 cup pumpkin puree
- 1/2 cup honey or maple syrup
- 1/3 cup melted coconut oil (or vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
💛 Why I Love This Recipe
I love these muffins because they’re naturally sweet, filling, and taste like fall in every bite. They’re easy to make and use everyday ingredients. The banana keeps them moist, the pumpkin adds richness, and the oats give them that hearty bakery-style texture.
- Moist and naturally sweetened
- Great way to use up ripe bananas
- Cozy pumpkin spice flavor
- Wholesome and filling with oats
- Freezer-friendly and great for meal prep
👨🍳 How to Make Pumpkin Banana Oat Muffins
Step 1: Mash the Bananas
In a large bowl, mash 1 cup ripe bananas until smooth.
Step 2: Mix Wet Ingredients
To the bananas, whisk in 3/4 cup pumpkin puree, 1/2 cup honey, 1/3 cup melted coconut oil, 2 eggs, and 1 tsp vanilla extract until smooth.
Step 3: Mix Dry Ingredients
In another bowl, combine 1 1/2 cups rolled oats, 1 cup whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves.
Step 4: Combine Wet and Dry
Pour the dry ingredients into the wet mixture and fold gently until just combined.
Step 5: Fill Muffin Tin
Line a muffin tin with paper liners. Spoon the batter evenly into 12 cups.
Step 6: Bake
Bake at 350°F for 18–20 minutes, or until a toothpick comes out clean.
🍽️ Servings + Time
- Serves: 12 muffins
- Prep time: 15 minutes
- Bake time: 18–20 minutes
- Total time: ~35 minutes
📊 Macros (Per muffin – approx.)
- Calories: 210
- Protein: 4g
- Carbs: 31g
- Fat: 8g
🔬 Why This Recipe Works (Quick Science)
Bananas act as a natural sweetener and binder, keeping the muffins soft. Pumpkin puree adds extra moisture and depth of flavor. Rolled oats hold their texture during baking, giving the muffins a heartier bite.
⚠️ Common Mistakes
- Using underripe bananas: Won’t give enough sweetness.
- Overmixing: Makes muffins tough.
- Skipping liners or greasing: These muffins can stick.
- Overbaking: Dries them out quickly.
🍴 What to Serve With
- A smear of almond or peanut butter
- Hot coffee or tea
- Greek yogurt on the side
- Fresh fruit
❓ FAQ
Can I freeze them?
Yes—wrap individually and freeze up to 2 months.
Can I make them gluten-free?
Yes—use oat flour or a gluten-free blend instead of whole wheat.
Can I add mix-ins?
Absolutely—chocolate chips, walnuts, or dried cranberries work great.
Can I use steel-cut oats?
No—stick to rolled oats for the right texture.
