Oats, pumpkin, and banana are combined with Greek yogurt, autumnal flavors, and oats in these nutritious pumpkin-banana-oat muffins for a tasty grab-and-go treat.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup all-purpose flour
- 1 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 stick butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 2 eggs
- ½ cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- ¾ cup mashed ripe bananas
- ½ cup semisweet chocolate chips
- ½ cup chopped toasted pecans
- 1 cup vanilla-coconut granola
- ¾ cup semisweet chocolate chips
- ½ cup chopped toasted pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin purée and mashed bananas; blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
- Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
- Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 469 mg |
| Sugars | 29 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made it again, but doubled the batter. Had the greek yogurt this time and still substituted oil instead of butter. Instead of chocolate chips I mixed some oats into the batter for added fiber and texture.Made a granola topping of oats tossed in a little oil and maple syrup to add some crunch. Oh so phenomenal muffins!!! I substituted the softened butter with vegetable oil instead. I substituted old fashioned oats for the oat flour, added texture. I added vanilla 1 teaspoon. No topping, no chocolate, and no yogurt, didnt have. Alot of spice in the recipe and you can taste it too, specifically the clove and ginger, but its good for the body right? Used a whole can of pumpkin and all my overriped bananas(4) so made them very nutrient dense heavy, moist with the extra fruit, not bad but maybe I could just double the recipe to have made more of these delicous muffins. Made a total of 16 yesterday and there are 4 left this morning. I used this recipe as a basis after looking through google for banana pumpkin oat muffins.
I had some leftover vanilla granola from Costco that I added chocolate chips and nuts for the topping ….they came out great
My husband loved these. My daughters and I thought that they were okay. Stronger banana flavor than pumpkin flavor.
Absolutely delicious. All of the flavors are like party in your mouth 🙂
Made these muffins today for the first time and they are so good! I skipped the nuts (family doesn’t like them in baked goods) and increased the chocolate chips in the muffin batter (because we love chocolate), and also skipped the topping (seemed unnecessary especially with the extra chocolate chips.) I also used plain greek yogurt and increased the vanilla by 1/4 tsp because I only had plain yogurt on hand; and added some plain coconut flakes to the batter since I wasn’t doing the topping, but I liked the idea of having a bit of coconut flavor in the muffins. Great recipe and easy to adapt to personal tastes.
They were really good! I loved that there is no oil and only a little bit of white sugar. They were still super sweet in a good way! The topping was a little messy …way too many chocolate chips (if there is such a thing.) I made them for a road trip but they are too messy for eating in the car. Maybe next time I will tamp the topping into the batter before baking. And cut the choc chip amount in half. I didn’t have enough pecans (I didn’t notice they are listed twice) so I threw in a handful of unsweetened coconut which was really nice. I only had plain Greek yogurt, but I just put a tiny bit more vanilla in to compensate. I think the recipe must be for jumbo muffins because it made exactly double the number of standard size muffins. Thank you for sharing this recipe!
I used 2/3 cup of honey instead of sugar and 2 cups of oat flour in place of ap flour. These are delicious!
Delicious combination of bananas & pumpkin! And I loved the crunchy, yummy topping! I should have thought to decrease the salt to 1/2 tsp because I used salted butter (so it was a bit too salty), but otherwise it came out great! I did make a few substitutions due to family preferences. . . put in shredded coconut in the place of pecans (both in batter & topping). . . and didn’t have oat flour, so used some wheat bran, ground flax seeds, & quick oats instead. Will come back to this recipe again! 🙂
These are super moist and yummy. It made a lot of batter, so I just filled my muffin cups to the top; they took a few more minutes to bake. I left out the pecans and used honey nut granola in the topping.