Pumpkin Banana Oatmeal Muffins

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CB-sponsored-post-white-script-600pumpkin banana oatmeal muffinsMmm…..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! Pumpkin Oatmeal MuffinsYum! 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!Quaker Oats at TargetThen, 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! Quaker Old Fashioned Oat MuffinsSo, here’s the easy recipe:

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4.43 from 14 votes

Pumpkin Banana Oatmeal Muffins

These oatmeal muffins are delicious & hearty for a wholesome morning bite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Servings: 2 dozen
Author: Sara @ Mom Endeavors


  • 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!
Making this recipe? Share your creation!Post on Instagram - Mention @MomEndeavors or tag #momendeavors!

Pumpkin Banana Guten Free Oatmeal MuffinsYum! These are great to make ahead for those busy mornings where you need something to “grab & go”in the morning. The kids love them as snacks too! Either way, you can’t go wrong!


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I’m Sara, a mom to three adorable boys living in the Arizona desert. As a former teacher, I love sharing my passions with others. So, have a look around for creative inspiration about cooking, creating, celebrating, traveling with kids, and more everyday mom endeavors!


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13 Responses

  1. 5 stars
    These are divine!! I used truvia and maple syrup for sweetness instead of regular sugar. Also used chocolate chips instead of cranberries. Love these!!! Thank you for posting!!!

  2. Omg these came out so good! Everyone loved them. They tasted kind of like apple muffins, I think I might even add diced apples next time. But these were delicious as is.

  3. If I don’t add bananas, do I need to sub something else or is it fine without? I just don’t have bananas right now. Thanks!

  4. 5 stars
    Thanks for sharing the recipe. I use a little less sugar and sometimes brown. I also use 3/4 cup cranberries instead of 1/2 cup. My friends keep asking for the recipe. Thanks again!

  5. 5 stars
    Hello, love the recipe. They are delicious. I substituted splenda for the sugar which make them 2 points each. I’m ecstatic. Thanks

    1. Hi Caitlin,
      We just did the applesauce to cut down on melted butter/oil. I’m sure you could try either in place of the applesauce though.

    2. I know this is old, but for anyone else who can’t/didn’t have applesauce, here’s what I did. In a measuring cup I mashed a 3rd banana, added 1/4 cup oil to that, and then up to the 1 cup line with plain kite hill vegan yogurt. I also used a vegan scrambled egg product called “Just Egg” in place of the chicken eggs. I used 3/4 cup of that. These turned out REALLY GOOD. A keeper for sure as we are both gluten free and vegan here.

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