I’m back to having too many bananas and making new foods. Haha! But it’s all good because this one is delicious. I made them two different ways and I loved them both. So you’ll have to decide for yourself or try your own way! There are lots of options here. Anything can happen with the base recipe for these banana muffins. So here’s what I tried today (and super loved)!
You can try other mix-ins here. Raisins, walnuts, dried fruit (cranberries or cherries would be great!), fresh fruit (apple, strawberry, cherry), etc. You can even sprinkle the tops with cinnamon sugar if you’d like or add some chocolate chips (like I did – see below). Mmm! Lots and lots of options with these babies. Let me know what you try!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 1/4 cups oat flour (you can grind rolled or even steel-cut oats)
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 3 ripe bananas
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup or Bee Free Honee
- 2 tsp vanilla
- 1/4 cup pecans, chopped
- (optional) 1/8-1/4 cup mini chocolate chips, vegan
Preheat the oven to 350 degrees F (176 C). Ready your pan of choice or muffin tin/cups (I love silicone ones for no waste or need for oil).
Add oat flour, pumpkin pie spice, baking soda, baking powder, and salt to a bowl. Mix well.
Add bananas, pumpkin puree, maple syrup/honee, and vanilla to blender and blend until smooth.
Pour banana mixture into the bowl with the dry ingredients and mix until it's a batter.
Fold in pecans and (optional) chocolate chips.
Put batter in your pan of choice and bake for 20-25 minutes.
Let cool for 15 minutes and then enjoy!
Inspired by my Banana Nut Muffins.