These are the weirdest muffins I’ve ever made. They’re very thick, since they’re mostly pumpkin and oats, but also sort of squishy from the pumpkin and banana combination. You can see from the picture that they’re more like “baked pumpkin-oat balls that happen to be muffin-shaped” than normal muffins.
I like them because they’re rich, thick, and flavorful, but I wouldn’t recommend them to anyone who doesn’t really, really, like pumpkin-flavored stuff. Seriously. Be prepared for the intense pumpkin. From Nourish Yourself Now.
Servings: 9-12 muffins, depending on how solidly you fill the muffin cups
- 3 cups rolled oats (or sub gluten-free oats)
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1½ large ripe bananas, broken into chunks
- ½ cup unsweetened applesauce
- 1 15-oz. can pumpkin puree (not pumpkin pie filling)
- 1 tsp. vanilla extract
Preheat oven to 375°F.
Line a muffin tin with paper cups, or be awesome and use a silicone pan!
In a large bowl, combine the oats, spice, and cinnamon.
In a food processor add the bananas ,applesauce, pumpkin puree, and vanilla. Process everything until well incorporated (it won’t be totally smooth).
Add the wet mixture from the processor to the bowl of oats. Mix to combine everything.
Scoop the muffin mixture into the prepared cups or pan.
Bake for 20-25 minutes. The outsides of the muffins need to be fairly crispy – the inside is pretty goopy if they aren’t cooked long enough.