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Pumpkin Banana Oat Muffins

Pumpkin Banana Oat Muffins

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry 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

  • Wet Ingredients

    • 🧈 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

  • Add-ins

    • ½ cup semisweet chocolate chips
    • ½ cup chopped toasted pecans

  • Topping

    • 1 cup vanilla-coconut granola
    • ¾ cup semisweet chocolate chips
    • ½ cup chopped toasted pecans

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.

3

In a separate bowl, mix butter, brown sugar, and white sugar using an electric mixer. Add eggs, yogurt, and vanilla extract; mix again. Blend in pumpkin purée and mashed bananas. Fold in chocolate chips and pecans. Stir the dry ingredients into the batter.

4

In another bowl, combine granola, chocolate chips, and pecans to create the topping.

5

Spoon the batter into prepared muffin cups, filling each 2/3 full. Sprinkle with the topping mixture.

6

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25-30 minutes.

NUTRIENTS

Per 1 serving

🔥

427

Calories

  • 7
    Protein
  • 51
    Carbs
  • 24
    Fats

💡 Use ripe bananas for a sweeter taste.You can substitute pecans with walnuts or almonds for variation.Ensure butter is softened, not melted, for better texture in the batter.Store muffins in an airtight container for up to 3 days or freeze for longer storage.