Description
These banana pumpkin muffins sneak in a little zucchini for extra goodness! They’re made with whole wheat flour and oatmeal for a hearty texture for a wholesome snack or breakfast.
Ingredients
Scale
- 2 medium (200g) extra ripe bananas, mashed
- ¾ cup (about 185g) pumpkin purée
- 1 medium zucchini (160g), finely grated
- ¾ cup full-fat plain greek yoghurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice or cinnamon
- 2 cups (250g) wholemeal self-raising flour
- 1 cup (100g) rolled oats or quick oats
Instructions
- Preheat the oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
- Finely grate the zucchini and squeeze out any excess moisture using a clean tea towel. Add to a large mixing bowl.
- Add the mashed banana, pumpkin purée, eggs, Greek yoghurt, spices, and vanilla extract to the zucchini. Stir until well combined.
- Gently fold in the wholemeal self-raising flour until just combined. Avoid overmixing for light, tender muffins.
- Add the rolled oats and gently fold through, then set the batter aside for 5 minutes so the oats can absorb some of the moisture.
- Divide the mixture evenly among the prepared muffin cups. Top with a banana slice if desired.
- Bake for about 35-40 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a sweeter muffin, add ¼ cup pure maple syrup, brown sugar, or monk fruit sweetener to the batter.*
- Store muffins in an airtight container 2 days at room temperature, up to 5 days in the fridge, or freeze for up to 3 months. Thaw or gently reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack, Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 156
- Sugar: 3.9g
- Fat: 3.7g
- Saturated Fat: 1.4g
- Carbohydrates: 26.1g
- Fiber: 3.3g
- Protein: 6.2g