I guess there is no more denying it, Summer has left and Autumn has arrived. The apples on my tree are almost ready and it’s 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.

 

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 than fully refined white sugar. I also sweetened them up with a 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 it’s available in your country there is no reason you can’t use pumpkin pie spice in place of the individual spices. Although is possible to 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?

 

Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins | BakeThenEat.com

Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins

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.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 210kcal
Author: Emma

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
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 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

  • Preheat your oven to 220C/425F/Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
  • In a large mixing bowl add in the oats, flour, sugar, baking powder, baking soda salt & spices. Whisk it all together until well combined. Then place to one side.
  • 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.
  • Pour the wet ingredients into the dry ingredients and with a gentle hand bring it all together.
  • Scoop the batter into your prepared muffin pan, filling each cup about 2/3rds full.
  • 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.
  • 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.
  • 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.
Nutrition Facts
Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins
Amount Per Serving (1 muffin)
Calories 210 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1.1g7%
Cholesterol 16mg5%
Sodium 168mg7%
Potassium 223mg6%
Carbohydrates 35.7g12%
Fiber 2.5g10%
Sugar 11.7g13%
Protein 4.2g8%
Calcium 40mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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