Pumpkin-Banana-Oat Muffins

Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.

Step: 3

Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.

Step: 4

Combine granola, chocolate chips, and pecans in a bowl and set topping aside.

Step: 5

Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.

Step: 6

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Per Serving: 427 calories; protein 7.2g; carbohydrates 51.1g; fat 23.9g; cholesterol 51.8mg; sodium 469.1mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.