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Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins | BakeThenEat.com
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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
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 210kcal
Author: Emma


  • 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