I have been really into breakfast muffins lately. They’re not too sweet and more fulling than regular muffins because of the rolled oats. They’re quick to make and easy to grab and go in the mornings. For October, I thought a pumpkin based muffin along with bananas would be a delicious combination. One of the benefits of never going through bananas fast enough is I always have plenty of over-ripe ones to get creative with! These muffins are flavored with seasonal spices to compliment the pumpkin. They also freeze well so keeping them as a back up snack or breakfast in the freezer is a great way to go!
Pumpkin, Banana & Oat Breakfast Muffins
(Makes about 9 large muffins, or 12 small muffins)
Printable Version
Ingredients:
- 2 1/4 cup flour
- 1/3 cup rolled oats
- 2 over-ripe bananas, mashed
- 3 tbsp butter, melted
- 1/2 cup packed brown sugar
- 1 1/2 cups pumpkin puree
- 1/4 cup white sugar
- 2 large eggs
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
Directions:
- Preheat the oven to 350F. Line a muffin tray with liners.
- Mash the bananas in a large bowl and stir in the melted butter.
- In another bowl, add the flour, baking soda, baking powder, spices, salt and rolled oats.
- Add the brown sugar, white sugar, vanilla, eggs and pumpkin puree into the banana mixture.
- Mix the flour mixture into the wet mixture until just combined.
- Fill each muffin tin liner to the very top.
- Bake for 25-30 minutes, or until a toothpick poked into the centers comes out clean.