Banana Pumpkin Muffins
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 muffins
 
Ingredients
Banana Pumpkin Muffins
  • 1 ½ cups quick cooking oats*
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • ½ tsp. allspice
  • 2 bananas
  • 1 cup pumpkin
  • 2 eggs
  • ¾ cup coconut sugar
  • ½ cup melted coconut oil or olive oil
  • ½ cup almond milk
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
Cinnamon Streusel Topping
  • ½ cup chopped pecans
  • ½ tsp. cinnamon
  • 3 tbsp. flour
  • ¼ cup brown sugar
  • 4 tbsp. melted butter
Instructions
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with tulip muffin liners (linked in recipe notes in the blog post), or 15 with regular muffin liners. You can also spray 15 muffin spots in a muffin tin with nonstick cooking spray. Set aside.
  2. In a medium bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
  3. In a large bowl, mash the bananas. Add the pumpkin, eggs, coconut sugar, oil, almond milk, vanilla extract, and almond extract. Whisk to combine.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. In a small bowl, mix together the pecans, cinnamon, flour, and brown sugar. Melt the butter in a small saucepan and add that to the bowl as well. Mix to evenly combine.
  6. Evenly distribute the batter between the spots in the prepared muffin tin. Top with streusel topping.
  7. Bake for 22-25 minutes until a toothpick inserted into the center comes out clean. Enjoy warm!
Notes
*Quick cooking oats will give you the best results. A quick pulse of rolled oats in the food processor will give you quick cooking oats as well. In a pinch, if you don't have the option of quick oats, rolled oats will work.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/banana-pumpkin-muffins/