Oatmeal Banana Pumpkin Muffins

Banana pumpkin muffins with chocolate chips rest on a cooling rack, surrounded by a bowl of pumpkin puree, a ripe banana, oats, and extra chocolate chips.

5 from 4 votes

These Oatmeal Pumpkin Banana Muffins are hearty, fluffy, and full of cozy pumpkin spice flavor with just the right amount of banana sweetness. Made with ground oats and naturally sweetened with maple syrup or honey, they’re naturally gluten-free and perfect for fall breakfast-ing, snacking, and stocking the freezer. Mini chocolate chips are optional...but very much encouraged around here.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: chocolate chip pumpkin banana bread

Servings: muffins

Calories: 188kcal

Author: Taesha Butler

Ingredients

2¼ cups rolled oats Use certified gluten-free if GF is needed
1½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup canned pumpkin puree I found a thicker brands, like Libby, worked best.
1 cup mashed ripe banana about 2 medium bananas
⅓ cup maple syrup or honey
¼ cup avocado oil or neutral tasting oil
¼ cup plain Greek yogurt low fat or full fat.
2 teaspoons vanilla extract
2 large eggs
⅓ cup mini chocolate chips plus extra for topping

US Customary - Metric

Instructions

Heat the oven to 375℉. Line 12 compartments of a standard muffin tin with paper liners or grease with oil spray.

Since this muffin recipe uses less added oil than most traditional muffin recipes, I find that silicone liners or disposable liners with a natural food-grade silicone coating (I like If You Care baking cup liners) work best to prevent sticking. If using traditional paper liners without a coating, lightly spray them with cooking spray before filling so the muffins release more easily after cooling.

Add the oats, pumpkin pie spice, baking powder, baking soda and salt to your blender. Blend until the mixture looks like flour, about 30 seconds. Pour the oat flour into a large bowl.
Add the pumpkin puree, mashed banana, maple syrup, oil, eggs, vanilla, and Greek yogurt to the bowl with the oat mixture
Mix together until just combined.
Add in the chocolate chips and mix in until evenly distributed throughout the batter.

Let the batter rest (if you have time). I've found that letting the batter rest for 10–15 minutes before portioning out into the muffin tin gives the oat flour time to properly hydrate, which helps create a better rise and a more tender crumb. That said, I've also tested these muffins without resting the batter and they still turn out beautifully! So give the batter a little rest if you have the time, but don't worry about skipping it if you don't.

Use a 1/4 cup measuring cup or scoop to divide the batter into the 12 prepared muffin cups and top each one with a few more chocolate chips, if you’d like.
Bake until the tops are lightly golden brown and the muffins have an internal temperature of 200℉, about 18-20 minutes.
Allow muffins to cool completely then enjoy or store in an airtight container at room temperature for a day then refrigerate for 4 to 5 days. Muffins can be individually wrapped then frozen for up to 2 months.

Nutrition