Here’s a festive variation on the classic Banana Oat Muffins. This recipe replaces some of the fruit serving with pumpkin, keeping a little bit of banana for sweetness and adding generous amounts of heavenly fall spices.
Just like their banana oat cousin, these are perfect for traveling or making ahead to grab and go on a busy morning. This makes one recipe (because I don’t like to batch cook NMF-lookalike foods and have them around too long) but if you want to batch cook, these keep well in the fridge or freezer and can be microwaved for a few seconds to warm them up. Enjoy!
Pumpkin Oat Muffins
Each Serving Contains:
- 6 oz Fruit/Veg
- 1 Protein Serving
- 1 Grain Serving
- 3 oz pumpkin puree (unsweetened)
- 3 oz banana, mashed (about 1 small banana)
- 1 oz almond butter (1/2 protein)
- 1 oz dry toasted pecans (1/2 protein)
- 1 oz rolled oats*
*Note: While oats are naturally a gluten-free grain, they are often processed on the same equipment as wheat and may not be safe for folks with Celiac disease or gluten sensitivity. If this is an issue for you, be sure to buy oats that are certified and labeled gluten-free.
Condiments & Spices
- 1/4 tsp baking powder
- 1 tsp pumpkin pie spice OR the spices below:
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp vanilla extract
- Grain Additions: Use 1.5 oz dry oats instead of 1 oz.
- Protein Additions: Use additional nuts or nut butter, in the muffins or as a topping.
- Preheat the oven to 375 degrees. Lightly grease muffin tins or use muffin liners.
- Combine all ingredients in a large bowl and mix well.
- Scoop the batter into each muffin tin almost all the way to the top. I usually make 4 muffins.
- Bake for 25-30 minutes or until they have firmed up.
- Cool completely before eating, otherwise they will be a little too gooey.
- Eat all of the muffins for one complete breakfast (weight loss food plan).
Recipe Source: Katie’s Bright Kitchen, inspired by Whole Living Lauren