Pumpkin Banana Oat Muffins
These Pumpkin Banana Oat Muffins are made with only a few ingredients and are the perfect easy breakfast or snack.
Servings: 12 muffins
Ingredients
- 1 ½ cups gluten free oats
- ¾ cup pumpkin puree
- 2 ripe bananas
- ½ cup plain full fat greek yogurt
- 1 tsp. baking powder GF
- ½ tsp. baking soda
- 1 ½ tsp. cinnamon divided
- ½ tsp. ground ginger
- 3 eggs
- dash of salt
Instructions
- Preheat oven to 375 degrees
- Line muffin pan with baking cups
- Place all of the above ingredients in food processor reserving half of cinnamon for topping.
- Pulse until smooth like and blended well.
- Pour equal amounts of batter into muffin cups and sprinkle tops with remaining cinnamon.
- Bake in preheated oven 15-20 minutes.
- Remove from oven and allow to cool thoroughly before store in airtight container in fridge.