Banana Oatmeal Pumpkin Muffins
The first time I made these banana pumpkin oatmeal muffins, I ended up baking four batches in a single week because my family couldn’t stop devouring them! Soft, fluffy, and perfectly sweet, they're a great healthier treat for fall. Gluten-free, nut-free, and dairy-free-friendly, they’re the perfect make-ahead breakfast or snack for the whole family.
This Banana Pumpkin Oatmeal muffins recipe is sponsored by SunButter. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
The Best Gluten Free Banana Pumpkin Oatmeal Muffins
If you know me, you know I love all things fall and pumpkin. As soon as the weather starts to get a little chilly, I’m in the kitchen making everything from chocolate pumpkin butter cups to pumpkin bagels. However, my all-time favorite recipe is this banana oatmeal pumpkin muffins recipe!
Soft and sweet with a nutty chocolatey flavor, these muffins taste incredibly indulgent but are secretly full of vitamins, nutrients, and healthy fats. And they're so easy to make! My girls love to help mix the ingredients in the bowl and swirl the SunButter on top, creating spider-web-looking designs.
Even better, these muffins are nut-free, meaning they can be taken to school, and make for a fun surprise in my girl’s lunchboxes. That said, adults adore them, too!
Keep a batch on hand for grab-and-go breakfasts or snacks. Just be prepared when they disappear fast.
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Gluten Free Pumpkin Banana Muffins Ingredients and Notes
- Overripe Bananas - Slightly brown and soft is best. Try to avoid using green/light yellow bananas as they will be a little stiff and won't provide the moisture needed.
- Pumpkin puree - Use pure pumpkin puree, not pumpkin pie filling which has added spices and sugar. The only ingredient should be pumpkin!
- Greek yogurt - This contributes to the soft, springy texture and adds a boost of protein. Make sure to use plain, unsweetened Greek yogurt, or substitute your favorite plant-based variety.
- Coconut sugar - Adds the perfect touch of sweetness and a subtle molasses taste. If preferred, brown sugar will also work.
- SunButter - We’re using creamy SunButter in the muffin batter and chocolate SunButter swirled on top!
- Eggs - These act as binders, helping the muffins hold their shape. I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Apple cider vinegar - You won’t taste this, but it helps the muffins rise as there is no yeast or gluten in the recipe.
- Vanilla extract - Use high-quality pure vanilla extract to enhance the sweetness of the muffins.
- Oat flour - The base of the batter, making these nut-free muffins gluten-free, too. You can make your own by grinding gluten-free quick oats into a powder. However, for the best results, recommend buying it from the store. If preferred, you can substitute a 1:1 all-purpose gluten-free flour. Or, if you don’t need gluten-free muffins, all-purpose flour will also work.
- Leaveners - Baking soda and baking powder help the muffins rise as they bake, creating the fluffy texture we want.
- Sea salt - Just a pinch helps enhance the rest of the ingredients!
How to Make Banana Oatmeal Pumpkin Muffins
This is an overview with step-by-step photos. Full ingredients & instructions for these banana oatmeal pumpkin muffins are in the recipe card below.
Step 1: Mash the banana. In a shallow bowl or plate, mash the banana with a fork, leaving just a few chunks.
Step 2: Mix the wet ingredients. In a mixing bowl, combine the mashed bananas, pumpkin pure, Greek yogurt, coconut sugar, SunButter, eggs, apple cider vinegar, and vanilla extract. Mix until fully combined and smooth.
Step 3: Add the dry ingredients. Fold in the oat flour, baking soda, baking powder, and sea salt just until no clumps remain.
Step 4: Portion. Add muffin liners to a muffin tin, and spoon the batter into each cup, leaving about ½ an inch at the top. Then, add a dollop of SunButter on top of each muffin, and use a toothpick to swirl it into the batter.
Step 5: Bake. Transfer the muffins to the preheated oven, and bake at 375 F until the tops are golden brown.
Step 6: Cool. Let the pumpkin banana muffins cool in the pan slightly. Then, transfer them to a wire rack to cool completely, and enjoy!
Expert Tips
- Don’t mash the bananas so much that a smooth, puree forms. Instead, we want a few extra chunks to add a bit of texture to the muffins.
- Avoid overmixing the batter, stirring just until the ingredients are combined and no streaks remain. Otherwise, they’re likely to become dense and tough.
- Make sure to use fresh baking powder and baking soda, or your muffins won’t rise!
- Keep a close eye on your oven, and remove the muffins as soon as they’re fluffy and golden brown, and a toothpick inserted into the center comes out clean.
How to Store
Store leftover muffins in an airtight container or sealable bag at room temperature for up to 5 days or in the fridge for up to two weeks. You can also freeze cooked and cooled muffins for up to 3 months!
Thaw in the fridge overnight. Then, serve your muffins cold, or warm them for a few seconds in the microwave.
For more muffins, check out my:
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Recipe
Gluten Free Pumpkin Banana Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 2 bananas - overripe
- 1 cup pumpkin puree
- ¼ cup greek yogurt - plain and unsweetened
- ⅓ cup coconut sugar - or brown sugar
- ¼ cup SunButter - creamy
- 2 eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cups oat flour - or gluten free 1:1 or all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- Chocolate SunButter - for swirling on top
Instructions
- Preheat oven to 375 F. In a shallow bowl or plate, mash the bananas with a fork. Don’t overmash, you want a few little chunks left.2 bananas
- In a mixing bowl, mix together the mashed bananas, pumpkin puree, greek yogurt, coconut sugar, SunButter, eggs, apple cider vinegar, and vanilla extract. Whisk well until fully combined.1 cup pumpkin puree, ¼ cup greek yogurt, ⅓ cup coconut sugar, ¼ cup SunButter, 2 eggs, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract
- Fold in the oat flour, baking soda, baking powder, and sea salt until no clumps remain.1 ¾ cups oat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon sea salt
- Add muffin liners to a muffin tin and spoon the batter into each one leaving about ½ inch at the top. Add a dollop of chocolate SunButter on top and use a toothpick to swirl it into the batter.Chocolate SunButter
- Bake the muffins for 24 - 28 minutes or until the tops are golden brown.
- Let the muffins cool slightly before transferring them to a cooling rack to cool completely and enjoy!
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