Pumpkin spice lovers- this is the whole grain, flour free wholesome muffin for you. It’s perfect for fall or anytime of the year and can be made with store-bought pumpkin in a can (which is actually typically squash) or your own pumpkin or squash puree. Read on for the pantry-staple ingredients and how to make these delicious muffins.
Ingredients to make Banana Oatmeal Pumpkin Muffins
The ingredients for these muffins are simple and straightforward. The bananas are sweetest when they are slightly brown and spotty so this is a perfect recipe to make when your bananas are past their prime for eating.
Use fresh organic eggs or make this recipe egg-free/plant-based by combining ground flax seeds (or ground chia seeds) with water and let sit for a few minutes before adding to the recipe.
For the pumpkin, you could use store-bought pack pumpkin or make your own. This is easy if you’re roasting butternut squash, pie pumpkin, or acorn squash halves. When the squash is soft, just scoop out the flesh. There is no need to pre-blend the squash or pumpkin since you’re going to make the muffins in a blender. Pumpkin is a nutritional powerhouse and so yummy.
How to make Banana Oatmeal Pumpkin Muffins
These banana oatmeal pumpkin muffins are simple and easy to make. Before you gather the ingredients, pre-heat your oven to 350 degrees F and put muffin liners in your muffin tins. I really like parchment muffin liners to prevent the muffins from sticking to the liners for this recipe since the oats are loaded with fiber and tend to be a little sticky! You could also bake this recipe in mini-muffin tins or parchment-lined mini or full-size loaf pans. You choose the form but keep in mind that the baking time is based on regular sized muffins.
Put all of the ingredients (except walnuts or other add-ins) in a blender or food processor and blend until smooth, about 1 minute. I use a Vitamix Professional Series blender as my main blender but any blender or food processor you have on hand will do. You may need to blend a little longer to get the batter smooth.
If using walnuts or other add-ins like cranberries, cacao nibs, etc. (optional), stir them into the batter right in the blender or food processor.
Bake at 350 degrees F for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. If making a full size quick-bread loaf, mini-muffins, or mini-loaves, increase or decrease the cooking time accordingly.
Serve slightly warm or fully cooled.
If you want to turn these muffins into healthy gluten free, dairy free cupcakes, a simple mixture of almond butter (or other nut butter) with some cocoa powder and a little maple syrup beaten together until smooth and creamy makes a wonderful frosting.
Oatmeal Banana Pumpkin Muffins
- 2 ripe bananas medium
- 1/2 cup pumpkin puree NOT pumpkin pie filling
- 2 cups rolled oats gluten free if needed
- 2 eggs or 2 tbsp ground chia or flax mixed with 6 tbsp water
- 1/2 cup maple syrup
- 1 tbsp avocado oil or coconut oil
- 2 tsp pumpkin spice or 1 tsp cinnamon and a pinch of nutmeg, clove, and ginger
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup chopped walnuts optional
- Preheat the oven to 350 degrees F and put muffin liners in a muffin tin.
- In a blender or food processor, add all ingredients except walnuts and process until smooth- about 1 minute.
- If using, fold in walnuts (or other add-ins).
- Fill muffin cups to about two-thirds full.
- Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- This recipe is versatile and adaptable! Try adding raisins, fresh cranberries, or chocolate chips to mix it up.
- A muffin can easily turn into a cupcake with a little frosting- try combining some almond butter (or other nut butter) with some cocoa powder and a little maple syrup and beat until smooth and creamy.
- Try making as mini-muffins, mini-loaves, or a full loaf. This recipe is also easy to double for 24 muffins or two full quick bread loaves if your blender or food processor are large enough.
- These banana oatmeal pumpkin muffins also freeze well for at least 6 months.