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Quick Healthy Pumpkin Oat Muffins: No Sugar

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These tender, perfectly spiced pumpkin oat muffins are naturally sweetened with bananas and pumpkin puree, requiring no added sugar. They’re quick to make, use simple ingredients, and are perfect for busy mornings or a healthy snack.

Ingredients

Scale
  • 1 ½ cups (150g) rolled oats
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 2 medium ripe bananas (about 1 cup mashed)
  • 2 large eggs
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • ¼ cup (60ml) milk of choice (e.g., almond, dairy, oat)
  • Optional mix-ins: ½ cup dark chocolate chips, chopped walnuts, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. Grind the rolled oats in a blender or food processor until they become a fine powder (about 30-45 seconds). Set aside.
  3. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 cup).
  4. Add the pumpkin puree, eggs, vanilla extract (if using), and milk to the mashed bananas. Whisk until well combined and smooth.
  5. In a separate small bowl, whisk together the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  6. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay; do not overmix).
  7. If using mix-ins (chocolate chips, walnuts, or cranberries), gently fold them in now.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Rotate the pan halfway through baking for even results.
  10. Cool the muffins in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Serve warm or at room temperature.

Notes

For best results, use very ripe bananas (spotty brown) for natural sweetness. Do not overmix the batter to avoid tough muffins. Let the batter rest for 5 minutes before baking for a more tender texture. These muffins taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin oat muffins, no sugar, healthy muffins, pumpkin muffins, oat flour muffins, sugar-free, breakfast muffins, easy pumpkin recipe

Find it online: https://leilameals.com/quick-healthy-pumpkin-oat-muffins-no-sugar/