Pumpkin Banana Oat Muffins Recipes

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PUMPKIN BANANA MUFFINS

These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri

Provided by Taste of Home

Time 35m

Yield 15 muffins.

Number Of Ingredients 15



Pumpkin Banana Muffins image

Steps:

  • In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup mashed ripe bananas (about 2 small)
1/3 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract

PUMPKIN-BANANA-OAT MUFFINS

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

Provided by Alyssa Parisette-Sparks

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 22



Pumpkin-Banana-Oat Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
  • 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.
  • Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 51.1 g, Cholesterol 51.8 mg, Fat 23.9 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 9.5 g, Sodium 469.1 mg, Sugar 29 g

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

LORI'S BANANA-PUMPKIN MUFFINS

My daughter asked me to make pumpkin muffins one day and I had ripe bananas and came up with these. They are outstanding! Much better than any pumpkin muffin I've ever had. Moist, wonderful, terrific!

Provided by Lori

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 23

Number Of Ingredients 16



Lori's Banana-Pumpkin Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.
  • Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.
  • Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.
  • Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 4.4 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 11.9 g

2 medium ripe bananas
1 (15 ounce) can pumpkin puree
1 cup white sugar
⅓ cup buttermilk
¼ cup safflower oil
2 eggs, slightly beaten
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter, or more as needed

HEALTHY PUMPKIN BANANA MUFFINS

Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!

Provided by my2girls

Categories     Quick Breads

Time 45m

Yield 30 muffins

Number Of Ingredients 17



Healthy Pumpkin Banana Muffins image

Steps:

  • Preheat oven to 350 degrees F.
  • Grease or line muffin tins with paper liners.
  • Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
  • Using whisk or spoon, stir until well mixed.
  • Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
  • Gradually beat in flour mixture.
  • Beat just until combined.
  • Spoon into prepared pans or tins (fill cups until just about full).
  • Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
  • Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
  • Makes about 30 hearty muffins.
  • These freeze well!

Nutrition Facts : Calories 173.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 24.8, Sodium 221.2, Carbohydrate 33.4, Fiber 2.8, Sugar 15.9, Protein 4

1 1/2 cups all-purpose flour
2 cups whole wheat flour
2/3 cup rolled oats
1/2 cup oat bran
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
3 ripe bananas, mashed
1 cup applesauce
15 ounces canned pumpkin
4 eggs, lightly beaten
1 cup granulated sugar
1 cup packed brown sugar
1 cup chopped walnuts

PUMPKIN-OAT BRAN MUFFINS

This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater!

Provided by Mysterygirl

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 11



Pumpkin-Oat Bran Muffins image

Steps:

  • Combine first six ingredients in a large bowl; stir well.
  • Make a well in center of mixture.
  • Combine pumpkin and next three ingredients; stir well.
  • Add to dry ingredients, stirring just until moistened.
  • Spoon into muffin pans coated with cooking spray, filling ¾ full.
  • Bake at 425 degrees for 20 minutes.
  • Remove from pans immediately; serve warm or at room temperature.
  • Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
  • Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
  • Substitute apple pie spice for pumpkin pie spice.
  • Add 1 Tsp ground cinnamon to dry ingredients.

1 1/2 cups unprocessed oat bran
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup mashed pumpkin, , cooked
1/2 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
vegetable oil cooking spray

WHOLE WHEAT PUMPKIN-BANANA MUFFINS

Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!

Provided by Vseward Chef-V

Categories     Quick Breads

Time 40m

Yield 30 muffins

Number Of Ingredients 18



Whole Wheat Pumpkin-Banana Muffins image

Steps:

  • Preheat oven to 350 degrees F.
  • Grease or line muffin tins with paper liners.
  • Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
  • Using whisk or spoon, stir until well mixed.
  • Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
  • Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
  • Spoon into prepared pans or tins (fill cups until just about full).
  • Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
  • Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Nutrition Facts : Calories 173.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 24.8, Sodium 221.2, Carbohydrate 33.4, Fiber 2.8, Sugar 15.9, Protein 4

1 1/2 cups all-purpose flour
2 cups whole wheat flour
2/3 cup rolled oats
1/2 cup oat bran
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
3 ripe bananas, mashed
1 cup applesauce
15 ounces canned pumpkin
4 eggs, lightly beaten
1 cup granulated sugar
1 cup packed brown sugar
1 cup chopped walnuts, toasted

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