Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins

I guess there is no more denying it, Summer has left and Autumn has arrived. The apples on my tree are almost ready and its getting rather chilly in the mornings now. Oh and the internet is jam packed full of pumpkin recipes. So instead of fighting against the tide I thought I would join it and share with you these lovely Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins. A healthy way to start the day with Fall’s darling, pumpkin.

 

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Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins | BakeThenEat.com

 

 

Reduced Sugar.

As the title suggests I reduced the sugar right down to only 100 grams (1/2 cup). Which considering I usually use twice this much in a muffin recipe, is a good thing. Because I used a less refined brown sugar, I found it a lot sweeter and richer in flavour then fully refined white sugar. I also sweetened them up with mashed banana and it did the trick perfectly. There is no overpowering banana taste in these muffins, there is pumpkin and plenty of spices to predominantly disguise the banana flavour.

 

Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins | BakeThenEat.com

 

Pumpkin and Spices.

The main flavour of these reduced sugar oatmeal pumpkin banana breakfast muffins is pumpkin and spices. The subtle sweetness of the pumpkin shines through and is accompanied by the trio of spices I use. Cinnamon, nutmeg and allspice. If its available in your country there is no reason you can’t use pumpkin pie spice in place of the individual spices. Although is possible try sticking to the individual spices because each one is in perfect proportion and you can taste each one in the muffins.

 

Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins | BakeThenEat.com

 

Bulking up for Breakfast.

To make them a more suitable breakfast food, as well as reducing the sugar I added pinhead oats. These babies are packed full of goodness that will help keep you fuller for longer. So you have a fruit and a vegetable in here, you have oats, egg, milk and olive oil. I used no other fats apart from olive oil. Feel free to substitute the olive oil for a plain light flavourless oil if that is all you have in the cupboard. Olive oil is full of nutrients and has a lovely subtle flavour to it.

 

Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins | BakeThenEat.com

 

The naughtiest part is when they are still warm from the oven, and I have smeared them in butter. Sorry but you can’t always be good! They just taste so good with a smear of butter.

 

Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins | BakeThenEat.com

 

Now who could say no to that?

 

 

Recipe:

Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins
 
Prep time
Cook time
Total time
 
Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins are a healthy grab and go breakfast. Full of oats, pumpkin and banana and less sugar then regular muffins.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 80 grams pinhead oats (1/2 cup)
  • 250 grams plain / all purpose flour (2 cups)
  • 100 grams brown sugar (1/2 cup)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 60 millilitres olive oil (1/4 cup)
  • 80 millilitres milk (1/3 cup)
  • 2 teaspoons vanilla extract
  • 230 grams pumpkin puree (1 cup)
  • 2 medium ripe bananas - mashed
  • 1 large egg
Instructions
  1. Preheat your oven to 220C / 425F / Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
  2. In a large mixing bowl add in the oats, flour, sugar, baking powder, baking soda salt & spices. Whisk it all together until well combined. Place to one side.
  3. In a large jug or another mixing bowl combine the oil, milk, eggs, vanilla extract, pumpkin puree and mashed banana. Vigorously mix everything together until well combined.
  4. Pour the wet ingredients into the dry ingredients and with a gentle hand bring it all together.
  5. Scoop the batter into your prepared muffin pan, filling each cup about ⅔rds full.
  6. Pop the muffins in your hot oven and leave for 5 minutes then reduce the heat in your oven to 190C / 375F / Gas mark 5 and bake for a further 15 minutes. Check the muffins for doneness at this point. If a pick comes out of the centre clean then your muffins are baked through if not then give them a further minute or two.
  7. Once baked through remove your muffins from the oven and allow them to rest in their pan for 5 minutes before transferring them to a wire rack to fully cool down.
  8. Stored in an airtight container these muffins will last up to 5 days. They also freeze well for up to 3 months.
Notes
Any kind of sugar can be used, I used brown sugar but coconut sugar will also work great in these muffins.

Olive oil is great if you can use it, if not a light flavourless oil works well in its place. Vegetable / sunflower / canola oil all work well.

Any milk will work in this recipe, I have used both cows and almond in this recipe with the same results.

 

 

Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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34 Comments

  1. Hi Emma! Your Oatmeal Pumpkin Banana Breakfast Muffins are so great for breakfast, especially during fall! I love that they are reduced-sugar, because I hate having anything too sweet first thing in the morning, my tummy just isn’t ready for all that sugar yet. Great post! 🙂
    Alia Invites you to read…Butternut Squash SoupMy Profile

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    • Thanks Alia, I do love muffins for breakfast but like you if its too sweet I struggle all morning especially mid morning when the sugar crash happens!!!

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  2. These are definitely perfect for fall! I wish I had one right now to go with my morning coffee! And love these photos – so pretty!

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  3. I love muffins for breakfast and these look amazing. The combination of the pumpkin, banana and oatmeal sounds fantastic and being lower in sugar is great. Absolutely loving this recipe!

    Post a Reply
    • Thanks Ashika, I tried to keep these as healthy as possible 😉

      Post a Reply
    • Thanks Balvinder, less sugar is always a good thing 😀

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  4. these muffins just wouldn’t be complete without that schmear of butter!! wonderfully nutritious and delicious recipe!

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    • Most things are better with a little butter 😉 thanks Grace!

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  5. These pumpkin muffins look phenomenal! And I’m delighted you reduced the sugar as I drag the whole morning if I start the day with something to sweet!

    Post a Reply
    • Me too Liz, the mid morning sugar crash is brutal!

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  6. You have an apple tree? Aaahhh, so jealous!!! These muffins look amazing, and so perfect for fall <3

    Post a Reply
    • I have what they call a dwarf root stock apple tree also known as a patio tree. It’ll never grow over 6 foot tall but it certainly gives me more then enough apples and they are so sweet! I don’t have a big enough garden anymore for a full size one, I did in my last garden and it was amazing, I miss that garden and tree so much! But the patio / dwarf fruit trees are perfect for smaller spaces. I also have a plum, cherry and pear.

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  7. I love adding spices to baked goods and this is such a great idea. Sometimes muffins are too sweet for breakfast (they’re like cake) but cutting down the sugar really helps in that regard 🙂

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    • Hi Lorraine, I totally agree. Ive had muffins given to me for breakfast that were barely a shade off a cupcake. Really sickly and sweet, perfect for dessert but just not for breakfast!

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  8. Autumn is definitely here. So glad you shared these pumpkin banana muffins. Reduced sugar desserts are always welcome. And these pumpkin banana breakfast muffins look so scrumptious, Emma. I can wake up to these every morning.

    Post a Reply
    • Thank you Anu, muffins are always a welcome addition in my house too, especially when they are warm. Perfect for these cold crisp mornings!

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  9. Emma, these little pumpkin breakfast muffins would be a huge hit in our family. Great for breakfast on the go! Sharing, of course! Wishing you a super day.

    Post a Reply
    • Thank you so much, they do make a great grab-and-go breakfast 😀

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  10. love that you added banana to these! and i think terminology is so interesting; i’ve never heard of pinhead oats, since we tend to say steel cut oats in the us (:

    Post a Reply
    • Language is so strange, its funny that we all speak English but yet at time we can completely confuse each other without meaning to…. lol. I remember once trying to explain to an American gentleman that when I said I wanted a bag of crisps what I meant was I wanted a packet of potato chips. Bless him I confused him so much!

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  11. What a great way to start the day – completely agree with you, it doesn’t need a ton of sugar! Nice flavour combination!

    Miriam x

    Post a Reply
    • Thank you Miriam, I do try to watch the sugar when I can. Especially in the morning that mid morning sugar crash is painful!!!

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  12. That looks quite an easy and delicious recipe to make. Nice photos too. Would love to have a bite now.

    Post a Reply
    • Thank you Kalyan, the main reason I love muffins so much is for their simplicity 😀

      Post a Reply
    • Thank you Angie, I do try to lower the sugar when I can. So I don’t feel so guilty when I can’t!!!

      Post a Reply

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