Pumpkin Banana Oat Muffins

Ingredients

• 1 cup pumpkin puree
• 1 ripe banana, mashed
• 3/4 cup light brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups old-fashioned rolled oats

Directions

1. Preheat oven to 350°F. Grease and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin puree, mashed banana, brown sugar, vegetable oil, eggs, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt until fully combined.
3. Stir in oats until just combined. Divide batter into prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Let muffins cool in tin for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Pumpkin puree is a great source of fiber, vitamins, and minerals.
• The combination of pumpkin, banana, and oats makes these muffins a nutrient-dense and delicious snack!
• These muffins are freezer-friendly and can be stored in the freezer for up to 3 months.