Pumpkin Banana Oatmeal Muffins
These are excellent muffins. They are moist and have great flavor. I did not have to use any apple butter or preserves on these.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup honey
- 1/2 cup chopped walnuts
- 1/2 cup wheat flour
- 2 tablespoons old fashioned oats
- 2 teaspoons pumpkin pie spice
- 1/2 cup old fashioned oats
- 1/4 cup solid pack pumpkin
- 2 large ripe bananas
- 1/3 cup apple juice
- Carbohydrate 28.3805469627258 g
- Cholesterol 21.6965277766732 mg
- Fat 14.8329572264678 g
- Fiber 2.39513681172693 g
- Protein 4.9437006258688 g
- Saturated Fat 5.58161802102292 g
- Serving Size 1 1 Serving (113g)
- Sodium 224.199611251163 mg
- Sugar 25.9854101509989 g
- Trans Fat 1.01056282648234 g
- Calories 257 calories
Combine flours, 1/2 cup oats, walnuts, baking powder, pumpkin pie spice, baking soda, and salt in large bowl. Combine pumpkin, bananas, eggs, honey, apple juice, and vegetable oil in a mixer bowl. Mix well. Add wet ingredients to dry ingredients; stir just until blended. Spoon into 12 paper-lined muffin cups. Sprinkle with 2 tablespoons oats. Bake in preheated 370 degree F. oven for 23-27 minutes or until wooden pick inserted in center comes out clean. Remove muffins to wire rack; cool slightly. Serve warm with apple butter or fruit preserves. Author Note: When I see a muffin I think of peaceful mornings, a hot cup of coffee, and no sugar to make me jittery. This is a no sugar recipe, but is full of flavor.
