An easy recipe for 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. This makes them perfect as a sweet treat, a breakfast alternative, or an on-the-go snack. The yogurt, pumpkin puree, and mashed bananas 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.
Ingredients in this easy muffin recipe
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.
- Butter: Salted or unsalted is fine - whichever you prefer!
- Brown sugar: To add a dash of rich sweetness.
- Pumpkin puree: Homemade or store-bought is fine.
- Egg: You will need one large egg.
- Vanilla extract: Adds a delicious sweet flavor.
- 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.
- Bananas: Natural sweetnes and delicious flavor. The riper the better!
How to make Banana Oatmeal Muffins
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.
- 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. These muffins will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, in the freezer in for up to 3 months.
Tips for making this oatmeal muffin recipe perfectly
- Use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is sweetened and has other flavorings and additives in it. Pumkin puree is just one ingrdient - 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 is fine.
- Fill the muffin tin ¾ of the way full. If you over fill yur muffin liners the muffin batter can overflow while baking.
- Change it up. You can add nuts, chocolate chips, or dried cranberries to this batter if you like.
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.
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 center 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.
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
An easy recipe for gluten-free Pumpkin Banana Oatmeal Muffins. Great for breakfast or as a snack, these moist homemade muffins are filled with healthy and yummy ingredients.
Ingredients
- ½ cup butter, room temperature
- ⅔ cup brown sugar
- 1 cup pumpkin puree
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ½ cup plain yogurt
- ½ cup mashed banana
- 1 ½ cup gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground all-spice
- 1 cup rolled oats
Instructions
1. Prepare your oven and pan. Preheat your oven to 375F and line a muffin pan with muffin liners.
2. Combine butter and sugar. In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy.
3. Add the remaining wet ingredients. Add the remaining wet ingredients and mix until well combined.
4. 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.
5. Add the oats. Using a low speed, mix in the rolled oats.
6. Fill muffin pan. Scoop the batter into the prepared muffin pan. Fill ¾ of the way full. Top with chopped nuts or sliced bananas.
7. Bake. Bake the muffins for 25 - 30 minutes, or until golden brown and cooked through.
8. Allow to cool. Remove the muffins from the oven and allow to cool in the muffin tray.
Notes
These muffins will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, in the freezer in for up to 3 months.
I hope you love this Pumpkin Banana Oatmeal Muffins recipe as much as I do! And if you want to see more of my food adventures, follow me on Instagram or Facebook.
