Description
Delicious pumpkin banana muffins that are moist and flavorful, perfect for breakfast or a snack!
Ingredients
Scale
- 1½ cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 Tbsp pumpkin pie spice
- 2 large eggs
- ½ cup coconut sugar
- ¼ cup avocado oil
- 1 tsp pure vanilla extract
- 1 cup mashed banana
- 1 cup pumpkin puree
- ½ cup dark or milk chocolate chips
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 12-count muffin tin by either spraying it with cooking spray or using muffin liners.
- In a medium bowl, whisk the oat flour, baking powder, baking soda, salt, and pumpkin pie spice together. Set aside.
- In a separate bowl, combine the eggs, avocado oil, coconut sugar, and vanilla extract. Whisk it together until it’s well combined, about 1 minute.
- Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana and pumpkin puree into the egg mixture.
- Mix the dry ingredients with the wet ingredients and stir until just combined. Do this gently with a spatula.
- Gently fold in the chocolate chips if using.
- Spoon the muffin batter into the prepared muffin cups, filling each ¾ of the way full. For extra sweetness, add a little bit of extra coconut sugar on the tops of the muffins.
- Bake in the preheated oven for 25-28 minutes. The muffins are done when an inserted toothpick comes out clean.
- Let them cool at least 10-15 minutes before enjoying!
Notes
- Don’t overmix the batter or they will turn out tough! You just need to stir in the dry ingredients until they are moist.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin