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 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
Instructions
- 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.
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.
Nutrition
Calories: 213kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 329mgPotassium: 129mgFiber: 3gSugar: 14gVitamin A: 3430IUVitamin C: 2mgCalcium: 88mgIron: 1mg
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