Healthy Banana Pumpkin Muffins

Healthy banana pumpkin muffins are moist & flavorful. Easy to make with oat flour and no refined sugar, you can enjoy them guilt-free!

5 from 1 vote

Print Pin

Course: Clean Eating Snacks

Cuisine: American

Prep Time: 10

Cook Time: 23

Rest Time: 30

Total Time: 1 3

Servings: muffins

Calories: 172kcal

Author: Violet Parcha

2 cups oat flour use gluten-free oat flour if you need these muffins to be gluten free
1 cup pumpkin puree drained if watery
2 bananas overripe
1/4 cup avocado oil
2 eggs
1/3 cup coconut sugar
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt

In a medium bowl, whisk together oat flour, baking soda, spices, and salt.
2 cups oat flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
In a large bowl, mash the bananas using a potato masher or fork.
2 bananas
Add pumpkin, avocado oil, eggs, sugar, vanilla, and apple cider vinegar to the mashed bananas and whisk until everything is well combined.
1 cup pumpkin puree, 1/4 cup avocado oil, 2 eggs, 1/3 cup coconut sugar, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
Gently stir the dry ingredients into the wet ingredients until just combined.
Cover the bowl and place the batter in the fridge to rest for 30 minutes.
Preheat your oven to 350 degrees and grease a muffin pan.
Scoop the batter into the pan, evenly dividing it between the muffin cups.
Bake for 23-26 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
Let the muffins cool for 10 minutes before removing them from the pan.

Can use brown sugar instead of coconut sugar
Store cooled muffins in airtight container at room temperature for 3-4 days.
To freeze, place cooled muffins in an airtight container or ziplock freezer bag and freeze for 2-3 months.