Total time: 
Serves: 12
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ½ cup quick cooking oats
  • ¼ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ cup melted butter
  • 2 large ripe bananas, mashed (approx. 1 cup, give or take)
  • 1 cup pumpkin purée
  • ½ cup milk
  • 1 tsp vanilla
  • 2 large eggs
  • ½ cup semisweet or white chocolate chips (optional)
  1. Preheat oven to 400 degrees.
  2. In large bowl, whisk together flours, oats, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In medium bowl, whisk together melted butter, bananas, pumpkin purée, milk, vanilla, and eggs until quite smooth.
  4. Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips, if using.
  5. Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the "rustic" look of mine, smooth the tops with the back of a spoon).
  6. Bake at 400 degrees for 18-20 minutes, until tester comes out clean.
  7. Let cool for 3 minutes before removing to cooling racks to cool completely.
  8. Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/05/whole-wheat-oat-pumpkin-banana-muffins/