Mmm…..we LOVE oatmeal muffins at our house! In fact, we’ve been making them for a few years as a “better for you” option! They’re flourless (which I love) and have no oil! So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. In the past, some of our favorite flavors have been strawberry banana and raspberry. So, I was thrilled to partner with Quaker & #CollectiveBias on the #MyOatsCreation campaign, making these pumpkin banana oatmeal muffins! Yum! I wish the smell could come through the computer! Because they’re full of oats, they help fill you up a little better. And, they freeze great! I always make the recipe below (which makes 2 dozen muffins) and freeze some of them! To make these, you’ll want a nice big container of Quaker Old Fashioned Oats. I picked some up at Target!Then, to make the muffins, you’ll actually grind your old fashioned oats down into an oat flour. I just use the blender. And, this time, for some extra protein & nutrients, I added chia seeds. By putting them in the blender or food processor with the oats, the kids don’t even notice the seeds at all! It’s perfect! So, here’s the easy recipe:
Pumpkin Banana Oatmeal Muffins
- 5 C old fashioned rolled oats old fashioned, not quick cooking
- 1 can 15 oz pumpkin puree
- 1 cup applesauce I used natural, unsweetened
- 4 eggs
- 2 ripe bananas
- 1 tsp vanilla
- 3/4 C sugar
- 1 TBS cinnamon
- 3 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 C dried cranberries optional
- Preheat oven to 400 and prep muffin tins (with non-stick spray or liners).
- Grind the oats into "oat flour" in a food processor or high-powered blender
- In a large mixing bowl, combine all dry ingredients.
- Then, add all wet ingredients and stir well until mixture is well combined.
- Spoon batter into the greased muffin tins and bake for approximately 18-20 minutes (until a toothpick comes out clean).
- Let cool. Eat (or freeze) & enjoy!