Crunchy oats, rich and creamy pumpkin, and sweet bananas - that's what breakfast dreams are made of! If you've been looking for the perfect muffin recipe with an extremely well-balanced sweet-and-spicy profile, these healthy banana pumpkin oat muffins are it!

Muffins make it to the breakfast menu globally because of their grab-and-go convenience.

They come together quickly, and you can add whatever ingredients you have. They're also a breeze to freeze, making them a perfect make-ahead snack or meal! And if you love these, try out my Breakfast Zucchini Cookies or these Puff Pastry Cinnamon Rolls.

Why You'll Love This Pumpkin Banana Muffins Recipe

Easy recipes and my kitchen gel together like a warm hug. I prefer recipes I can switch up with a ready-made chef mix without toying with the flavor! It cuts down my prep time but also keeps the flavors fresh.

You'll love this recipe because...

It's a quick fix! It's on your table within 30 minutes. And that's a mom win in my book.

You can make it healthier. Replace all-purpose flour with almond flour. And the oats are added fiber that we all need.

It's easy to fancy it up. Make it with chocolate chips, top it with oats, or add your favorite nuts to the batter!

You can simplify the recipe. Using a cake mix or a pancake mix is a surefire way to save time and hassle.

It calls for simple ingredients. You probably have everything in the pantry already.

Ingredients for Easy Pumpkin Banana Muffins

All-Purpose Flour: Flour makes the base for these muffins. I always sift the flour before adding it to the mix - this helps aerate the mixture and ensures a lighter texture.

Rolled Oats: Old-fashioned oats add a nice crunch to these healthy muffins. They also prevent them from getting too soggy or dry. They're a lifesaver. No need to soak.

Pumpkin Puree: This star ingredient has a nice earthy flavor with a hint of warmth. You can peel and puree the pumpkins at home or buy a can of pumpkin puree to make things easy.

Mashed Ripe Banana: Don't chuck your overripe bananas out. The spottier the peel, the better the banana flavor. You'll get naturally sweet, moist muffins, all thanks to overripe mashed bananas.

Brown Sugar: Here's where you get that caramel-ish flavor in your muffins. If you're using white sugar, use slightly more than you'd brown sugar. Coconut sugar can be used in a 1:1 ratio.

Eggs: You need eggs to bind everything together and add moisture to your pumpkin banana muffins. Make sure you're using eggs at room temperature.

Maple Syrup: Natural sweetness all the way. Your other options are agave nectar and honey.

Pumpkin Pie Spice: You can pick this spice blend at the market or make your own - your call. If you're a DIY master, you'll need nutmeg, ground cinnamon, ginger, and cloves.Other ingredients you need include:Vanilla extractBaking SodaBaking PowderSalt (don't skip)

The recipe card at the bottom has all the measurements.

Making the Pumpkin Banana Muffins

Ready? Here are five simple steps that'll take you closer to your favorite morning or afternoon snack!

Tip: Always allow your tasty muffins to cool before biting into them.

Tempting Variations

Want a different take on these healthy banana pumpkin muffins? Cool! Here are some that work out great:

• Pumpkin Banana Cream Cheese Muffins - Add a dollop of cream cheese to the center of each muffin.
• Pumpkin Chocolate Chip Muffins - Throw in a lot of dark chocolate chips in the batter.
• Pumpkin Banana Bread Muffins - Same as these muffins, just baked in a loaf pan.
• Mini Pumpkin Banana Muffins - Keep the recipe the same; just use smaller muffin cups instead of a muffin tin.
• Vegan Pumpkin Muffins - Swap the eggs with flax eggs or Greek yogurt. You can also go with melted coconut oil or avocado oil for fats.

Cool Tips and Tricks

From mixing to storing, here are my best tricks for your healthy pumpkin banana muffins:

Never overmix your muffin batter. It can make your muffins come out dense and chewy instead of light and fluffy.

If you don't have muffin liners, use any paper liners you have. Got nothing at hand? Brush some melted butter on the inside of each muffin cup.

Store the leftover muffin batter in a freezer bag or airtight container for up to 3 months. If you have any extra muffins, they can survive 2-3 days in the fridge in an airtight Tupperware.

I love freezing these for an easy breakfast! Serve it up along side a Starbucks Copycat Iced White Mocha or Chocolate Almond Milk Shaken Espresso .

📖 Recipe