Go Back
undefined

Healthy Pumpkin Banana Oat Muffins for a Guilt-Free Treat

Delicious Healthy Pumpkin Banana Oat Muffins that are easy to make, perfect for breakfast or a snack, and guilt-free with wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 3 medium Ripe Bananas Use very ripe bananas for natural sweetness and moisture.
  • 1 cup Greek Yogurt Can substitute with coconut yogurt for a dairy-free option.
  • 1/2 cup Milk Any variety works, including almond or oat milk for a non-dairy option.
  • 1 cup Rolled Oats A fiber-rich base that’s essential for texture and filling.
  • 1/3 cup Melted Butter Can be replaced with coconut oil for a dairy-free version.
  • 1/4 cup Maple Syrup or Honey Natural sweeteners that can be substituted with agave nectar or coconut sugar.
  • 1 large Egg Can use applesauce as a vegan alternative.
  • 1 cup Pure Pumpkin Puree The star ingredient that gives essential flavor and nutrients.
  • 1 cup Whole Wheat Flour A healthier alternative to all-purpose flour.
  • 1 teaspoon Baking Powder Ensures muffins rise and stay fluffy.
  • 1 teaspoon Baking Soda Works with the pumpkin for beautiful leavening.
  • 1 teaspoon Cinnamon Adds warmth; don’t skip it for the best flavor impact.
  • 1 teaspoon Pumpkin Spice A concentrated flavor boost that enhances autumn vibes.
  • 1/2 teaspoon Salt Balances sweetness and lifts overall flavor.

Equipment

  • oven
  • mixing bowls
  • Muffin Tin
  • Fork or Potato Masher
  • spatula or wooden spoon

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it or using muffin liners.
  2. Mash the very ripe bananas in a bowl until smooth.
  3. In a separate bowl, combine Greek yogurt, milk, melted butter, maple syrup, egg, and pure pumpkin puree. Mix until creamy.
  4. In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Bake for 25-30 minutes, testing for doneness with a toothpick.
  8. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

These muffins are great for breakfast or as a wholesome snack. Customize with nuts or chocolate chips if desired.