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Oatmeal Banana Pumpkin Muffins with Chocolate Chips Recipe

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These Oatmeal Banana Pumpkin Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with gluten-free rolled oats, pumpkin puree, ripe bananas, and a touch of warm spices, these muffins bring cozy autumn flavors together in a moist, tender bite. Enhanced with mini chocolate chips, they offer a delightful balance of natural sweetness and indulgence, while wholesome ingredients keep them nutritious and satisfying.

Ingredients

Dry Ingredients

  • 2¼ cups (240 g) rolled oats (certified gluten-free if needed)
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup (187 g) canned pumpkin puree (preferably thick brand like Libby's)
  • 1 cup (215 g) mashed ripe banana (about 2 medium bananas)
  • ⅓ cup (78.86 ml) maple syrup or honey
  • ¼ cup (59.15 ml) avocado oil or neutral tasting oil
  • ¼ cup (59.15 ml) plain Greek yogurt (low fat or full fat)
  • 2 teaspoons vanilla bean paste
  • 2 large eggs

Add-ins

  • ⅓ cup (60 g) mini chocolate chips, plus extra for topping

Instructions

  1. Preheat and Prepare Muffin Tin: Heat the oven to 375℉ (190℃). Line 12 compartments of a standard muffin tin with paper liners or grease with oil spray to prevent sticking.
  2. Make Oat Flour and Mix Dry Ingredients: Add the rolled oats, ground cinnamon, ground ginger, ground cloves, baking powder, baking soda, and salt to your blender. Blend for about 30 seconds until the mixture resembles a fine flour. Pour this oat flour into a large mixing bowl.
  3. Combine Wet Ingredients: To the bowl with oat flour, add the pumpkin puree, mashed banana, maple syrup (or honey), avocado oil, Greek yogurt, eggs, and vanilla bean paste.
  4. Mix the Batter: Stir all ingredients together until just combined, careful not to overmix to keep the muffins tender.
  5. Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter.
  6. Fill Muffin Cups and Top: Using a ¼ cup measuring cup or scoop, divide the batter evenly among the 12 muffin cups. Optionally, sprinkle a few extra mini chocolate chips on top of each muffin for a pretty finish.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffin tops are lightly golden and the internal temperature reaches 200℉ (93℃).
  8. Cool and Store: Remove muffins from the oven and allow them to cool completely on a wire rack. Store in an airtight container at room temperature for up to one day, then refrigerate for 4 to 5 days. For longer storage, wrap muffins individually and freeze for up to 2 months.

Notes

  • Use certified gluten-free oats to make the muffins gluten-free.
  • The internal temperature of 200℉ ensures muffins are fully baked but moist.
  • Avocado oil can be substituted with any neutral oil if preferred.
  • Bananas should be ripe and soft for best sweetness and moisture.
  • For a vegan version, substitute eggs with flax eggs and Greek yogurt with a plant-based yogurt, and use maple syrup instead of honey.
  • Chocolate chips add sweetness but can be omitted or replaced with nuts or dried fruit for variety.
  • Let muffins cool completely before storing to retain texture and prevent sogginess.

Find it online: https://recipeplenty.com/oatmeal-banana-pumpkin-muffins-with-chocolate-chips-recipe/