Pumpkin Oat Muffins
Don't these look scrumptious? Trust me, they are. We had some leftover pumpkin puree and some browning bananas to use up and came up with these little buggers. The fruit keeps the muffins moist and flavorful, while the muesli topping adds just a little crunch and texture. Ready to start your day off the right (and delicious) way? Read on my veggie friends!
2 ripe bananas
1/4 cup brown sugar
1/4 cup coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup pumpkin puree
muesli & cinnamon for topping
Preheat oven to 350 degrees.
Grease or line muffin tins (makes 12).
Mash bananas thoroughly in mixing bowl.
Add sugar and coconut oil and stir until combined.
In a separate bowl, combine cinnamon, salt, flour, baking powder and baking soda.
Add entire bowl of dry ingredients to wet ingredients and whisk together several times, until just combined.
Add pumpkin puree to mixture and stir again, being careful not to over-mix.
Spoon batter into prepared muffin tins, filling about 3/4 of the way.
Sprinkle with muesli and cinnamon and pop 'em in the oven!
Bake for about 20 minutes, or until inserted toothpick comes out clean.
Makes 12 muffins!
Looking for something equally as pumpkin-y but with a little more sweet? We have a delicious recipe for Pumpkin Bread Cookies you should check out.