Pumpkin Spice Banana Oat Muffins

Before you embark on your muffin-making journey, preheat your oven to 375°F (190°C). Preheating is essential as it ensures that your muffins start baking immediately upon entering the oven, creating an ideal rise and texture. An adequately heated oven contributes to even cooking, allowing the muffins to develop a golden-brown crust while maintaining a soft, moist interior. While your oven is warming up, gather and prepare your ingredients to streamline the baking process.

Indulge in the cozy flavors of autumn with Pumpkin Spice Banana Oat Muffins. These delicious treats combine the natural sweetness of ripe bananas with earthy pumpkin and wholesome oats, creating a nutritious snack perfect for any time of day. Packed with dietary fiber and essential vitamins, these muffins not only satisfy your cravings but also offer a guilt-free indulgence. Easy to make and adaptable for various dietary needs, they’re a delightful addition to your baking repertoire. Enjoy them warm with your favorite beverage for a comforting experience!

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Ingredients

1 cup rolled oats

1 cup whole wheat flour

1 cup mashed ripe bananas (about 2 large bananas)

1 cup canned pumpkin puree

1/2 cup brown sugar (packed)

1/4 cup maple syrup

1/4 cup vegetable oil (or melted coconut oil)

1/2 cup milk (or dairy-free milk)

2 large eggs

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Optional: 1/2 cup chopped walnuts or pecans

Optional: 1/2 cup chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large bowl, combine the rolled oats, whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix well and set aside.

In a separate bowl, whisk together the mashed ripe bananas, canned pumpkin puree, brown sugar, maple syrup, vegetable oil, milk, eggs, and vanilla extract until smooth and well combined.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

If desired, fold in the chopped nuts and/or chocolate chips, ensuring an even distribution throughout the batter.

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them to prevent over-baking.

Once baked, allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins