Pumpkin-Banana-Oat Muffins

Name: Pumpkin-Banana-Oat Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
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 puree; 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

Rating: 4.78 stars

9 Ratings
7 Reviews
3 Photos

Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.

By Alyssa Parisette-Sparks

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Recipe Summary

prep:

25 mins

cook:

25 mins

total:

50 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

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

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Step 2

Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
Step 3

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 puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
Step 4

Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
Step 5

Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
Step 6

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

Nutrition Facts

Per Serving:

427 calories; protein 7.2g; carbohydrates 51.1g; fat 23.9g; cholesterol 51.8mg; sodium 469.1mg. Full Nutrition

Reviews (7)

Most helpful positive review

Sharon Tait

01/19/2020

Absolutely delicious. All of the flavors are like party in your mouth:) Read More

9 Ratings

5 star values: 7
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Robin Scheafnocker

10/20/2019

I used 2/3 cup of honey instead of sugar and 2 cups of oat flour in place of ap flour. These are delicious! Read More

CarlaB

10/23/2019

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! Read More

Sharon Tait

01/19/2020

Absolutely delicious. All of the flavors are like party in your mouth:) Read More

Carrie

10/03/2019

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! :) Read More

Belinda

01/12/2020

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. Read More

Tammy Lynn

Allstar

02/09/2019

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. Read More

DianaB

01/20/2021

My husband loved these. My daughters and I thought that they were okay. Stronger banana flavor than pumpkin flavor. Read More

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All Reviews for Pumpkin-Banana-Oat Muffins

- of Reviews

Pumpkin-Banana-Oat Muffins

Servings Per Recipe: 12
Calories: 427.2

% Daily Value *

protein: 15 %

carbohydrates: 17 %

dietary fiber: 20 %

sugars:

fat: 37 %

saturated fat: 48 %

cholesterol: 17 %

vitamin a iu: 70 %

niacin equivalents: 19 %

vitamin b6: 9 %

vitamin c: 4 %

folate: 11 %

calcium: 9 %

iron: 15 %

magnesium: 23 %

potassium: 10 %

sodium: 19 %

thiamin: 25 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.