There’s something undeniably comforting about “banana bread meets pumpkin patch,” and these banana pumpkin muffins deliver exactly that energy. Oats and kamut give them a hearty, wholesome texture, while ripe banana and velvety pumpkin swirl together for the kind of everyday treat that feels both nourishing and nostalgic. They’re simple, seasonal and just sweet enough — the sort of muffins you’ll want to wrap in a warm kitchen towel and share straight from the pan.
Banana Pumpkin Muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12
Calories 128 kcal
Ingredients
- 3/4 cup rolled oats freshly milled (or 3/4 cup oat flour)
- 3/4 cup kamut freshly milled (or 1 cup kamut flour)
- 1 large overripe banana mashed
- 3/4 cup canned pumpkin
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Instructions
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Preheat oven to 350 degrees F. Line 12-welled muffin pan with liners.
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In grain mill, freshly mill oats and kamut, if home-milling.
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In mixing bowl, mix together fresh-milled grains or pre-milled flour with pumpkin and banana.
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Stir in remaining ingredients and incorporate well.
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Fill 12 muffins cups. Bake 22 minutes.
Recipe Notes
Keep calm and preheat the oven—Vitacost has your baking covered.
Nutrition Facts
Banana Pumpkin Muffins
Amount Per Serving
Calories 128
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Sodium 138mg6%
Potassium 173mg5%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 2391IU48%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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