An easy recipe for fluffy gluten-free Pumpkin Banana Oatmeal Muffins. Great for breakfast or as a snack, these moist homemade muffins are filled with healthy and yummy ingredients.
A healthy Pumpkin Banana Oat Muffin recipe
These delicious muffins are filled with nutritious ingredients and tasty flavor. This makes them perfect as a sweet treat, a breakfast alternative, or an on-the-go snack.
The yogurt, pumpkin puree, and mashed bananas all help to keep these muffins incredibly moist and soft in texture. I used my homemade pumpkin puree, but you can also use a store-bought version.
This is a quick and easy one-bowl recipe which can be whipped up in minutes. It couldn't be simpler to make a delicious batch of muffins that everybody will enjoy!
If you love pumpkin muffins, check out my Pumpkin Banana Chocolate Chip Muffins recipe!
Ingredients & Notes
This recipe uses lots of nutritious ingredients that are easy to find in stores. These fluffy muffins are filled with delicious fall flavor from all their spices, oatmeal, and pumpkin. To make these yummy muffins, you will need:
- Butter: Salted or unsalted is fine - whichever you prefer!
- Brown sugar: To add a touch of rich sweetness.
- Pumpkin puree: Homemade or store-bought is fine.
- Egg: You will need one large egg. It is best to bake with room temperature eggs!
- Vanilla extract: Adds a delicious sweet flavor and enhances the taste of the muffins.
- Gluten-free flour: I used a 1:1 gluten-free flour blend.
- Baking powder & baking soda: To keep the muffins light and fluffy.
- Spices: Ground cinnamon, nutmeg, ginger, all-spice, and salt.
- Rolled oats: Adds yummy texture to the muffins.
- Plain yogurt: Keeps the muffins moist and soft.
- Bananas: Adds natural sweetness and delicious flavor. The riper the bananas the better!
How to make Banana Oatmeal Muffins with Pumpkin
This is an easy recipe to follow that doesn't require much time to make. It is all made in one bowl and can be made in minutes. To make the muffins, follow the simple step-by-step instructions below.
Prepare your oven and pan. Preheat your oven to 375F and line a muffin pan with paper muffin liners.
Combine butter and sugar. In a large mixing bowl, use an electric mixer on high to beat the butter and sugar together until light and fluffy.
Add the remaining wet ingredients. Add the remaining wet ingredients and mix until well combined.
Sift in dry ingredients. Using a sieve, sift in the flour, baking powder, baking soda, and spices (not the rolled oats). Mix together until just combined.
Add the oats. Using a low speed, mix in the rolled oats gently.
Fill the muffin pan. Scoop the batter into the prepared muffin pan. Fill ¾ of the way full. Top with chopped nuts or sliced bananas.
Bake. Bake the muffins for 25 - 30 minutes, or until golden brown and cooked through.
Allow to cool. Remove the muffins from the oven and allow them to cool in the muffin tray. These muffins will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, and in the freezer for up to 3 months.
Tips for making this muffin recipe perfectly
- Use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is sweetened and has other flavorings and additives in it. Pumpkin puree is just one ingredient - pureed pumpkin.
- Do not overmix the muffin batter. Overmixing will result in a tougher and less fluffy muffin. A few small lumps in the batter are fine.
- Fill the muffin tin ¾ of the way full. If you overfill your muffin liners the muffin batter can overflow while baking.
- Change it up. You can add nuts, chocolate chips, or dried cranberries to this batter before baking if you like.
- Recipe. This recipe makes roughly 18-24 standard muffins. You can also use the batter to make jumbo muffins - just adjust the cooking time accordingly.
How can I make my muffins light and fluffy?
We all want light and fluffy muffins and there are a few things you can do to best achieve this. Having your ingredients, especially your eggs and butter, at room temperature helps to form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Adding enough raising agents to your batter will also keep your muffins light and fluffy. This recipe uses both baking powder and baking soda to achieve a light and fluffy texture.
CAN YOU USE QUICK OATS INSTEAD OF ROLLED OATS FOR THIS RECIPE?
For baking recipes, traditional rolled oats (sometimes referred to as old-fashioned oats) and quick-cooking can mostly be used interchangeably in a recipe. The only difference that will occur if you use quick oats instead of rolled oats is in the finished texture. Therefore, I recommend using rolled oats for this recipe as they give the muffins a delicious texture, but quick oats will also work!
How long do you keep pumpkin banana muffins in the oven?
The size and the density of the batter all affect the amount of time needed to cook a muffin. A great way to test if a muffin is cooked through is by inserting a toothpick into the centre of it and if it comes out clean then the muffin is cooked through. It is also important to allow muffins to cool in the tray, as they will continue to gently cook from the remaining heat.
These muffins will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Keep the muffins in an airtight container or bag for best results.
More muffin recipes to try:
- Double Chocolate Peanut Butter Muffins
- Homemade Blueberry Muffins
- Easy Moist Banana Muffins
- Strawberry Chocolate Cupcakes
- Dark Chocolate Vegan Muffins
Pumpkin Banana Oatmeal Muffins
- ½ cup butter room temperature
- ⅔ cup brown sugar
- 1 cup pumpkin puree
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- ½ cup plain yogurt
- ½ cup banana mashed
- 1 ½ cup gluten-free flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon ginger ground
- ½ teaspoon all-spice ground
- 1 cup rolled oats
- Prepare your oven and pan. Preheat your oven to 375F and line a muffin pan with muffin liners.
- Combine butter and sugar. In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy.
- Add the remaining wet ingredients. Add the remaining wet ingredients and mix until well combined.
- Sift in dry ingredients. Using a sieve, sift in the flour, baking powder, baking soda, and spices (not the rolled oats). Mix together until just combined.
- Add the oats. Using a low speed, mix in the rolled oats.
- Fill muffin pan. Scoop the batter into the prepared muffin pan. Fill ¾ of the way full. Top with chopped nuts or sliced bananas.
- Bake. Bake the muffins for 25 - 30 minutes, or until golden brown and cooked through.
- Allow to cool. Remove the muffins from the oven and allow to cool in the muffin tray.