Oatmeal Pumpkin Banana Breakfast Muffins

Source

Ingredients

  • 2 cups (200 grams) instant oats

  • 2 cups (200 grams) whole wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 3 teaspoons ground cylon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon allspice

  • 1/4 teaspoon salt

  • 1/4 cup avocado oil

  • 2 teaspoons vanilla extract

  • 15 oz can pumpkin puree

  • 4 medium ripe bananas - mashed

  • 2 eggs

Equipment

  • Muffin tin
  • 24 muffin liners
  • 2 mixing bowls
  • 1 spatula

Directions

  1. Preheat oven to 425 F
  2. place pealed bananas in another mixing bowel
  3. smash up bananas
  4. pour wet ingredients into the bowel with the bananas
    • avocado oil
    • milk
    • vanilla
    • pumpkin puree
    • eggs
  5. place dry ingredients in one mixing bowel
    • oats
    • flour
    • baking powder
    • baking soda
    • salt
    • cinnamon
    • nutmeg
    • allspice
  6. combine dry ingredients, mix well
  7. combine wet ingredients well
  8. pur wet ingredients into dry ingredients
  9. mix well
  10. line muffin tin
  11. use a spoon to scoop batter into prepared muffin tin, fill each cup 2/3rds full
  12. place muffins in oven at 425 F and leave for 5 minutes
  13. reduce oven heat to 375 F and bake for an additional 15 minutes
  14. check muffins for doneness, bake until done
  15. when done allow muffins to rest outside of the oven for 5 minutes
  16. store in container they will last up to 5 days

Notes

  • add pecans or walnuts for more flavor.
  • do not use cassia cinnamon as it has a toxic substance in it
  • add semi sweet chocolate chips for a chocolate flavor or add on top