Pumpkin Banana Oat Muffins
Description
This healthy pumpkin banana oat muffin recipe combines oats, pumpkin, and banana with autumn spices and Greek yogurt for a grab-and-go snack or breakfast.
Ingredients
•
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
•
1/2 teaspoon ground cloves
•
1 stick butter, softened
•
1/2 cup brown sugar
•
1/4 cup white sugar
•
1/2 cup vanilla Greek yogurt
•
2 eggs
•
1 teaspoon vanilla extract
•
1 cup pumpkin puree
•
3/4 cup mashed ripe bananas
•
1/2 cup semisweet chocolate chips
•
1/2 cup chopped toasted pecans
•
1 cup vanilla-coconut granola
•
3/4 cup semisweet chocolate chips
•
1/2 cup chopped toasted pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Whisk all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a bowl. Set aside.
3
Beat butter, brown sugar, and white sugar together in a separate bowl with an electric mixer on low speed until moistened; beat in yogurt, eggs, and vanilla extract on medium speed. Beat in pumpkin purée and mashed bananas: fold in ½ cup chocolate chips and ½ cup pecans. Stir flour mixture into batter. Set aside.
4
Combine granola, ¾ cup chocolate chips, and ½ cup pecans in a bowl.
5
Divide batter among the prepared muffin cups, filling each ⅔ full; sprinkle with granola topping.
6
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes.