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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 muffins
- 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
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.
- 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.
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 35.7g | Protein: 4.2g | Fat: 6g | Saturated Fat: 1.1g | Cholesterol: 16mg | Sodium: 168mg | Potassium: 223mg | Fiber: 2.5g | Sugar: 11.7g | Calcium: 40mg | Iron: 1.8mg