Pumpkin Banana Oatmeal Muffins
These are excellent muffins. They are moist and have great flavor. I did not have to use any apple butter or preserves on these.
These are excellent muffins. They are moist and have great flavor. I did not have to use any apple butter or preserves on these.
- 2 eggs
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup honey
- 1/2 cup chopped walnuts
- 1/2 cup wheat flour
- 2 tablespoons old fashioned oats
- 2 teaspoons pumpkin pie spice
- 1/2 cup old fashioned oats
- 1/4 cup solid pack pumpkin
- 2 large ripe bananas
- 1/3 cup apple juice
- Carbohydrate 28.3805469627258 g
- Cholesterol 21.6965277766732 mg
- Fat 14.8329572264678 g
- Fiber 2.39513681172693 g
- Protein 4.9437006258688 g
- Saturated Fat 5.58161802102292 g
- Serving Size 1 1 Serving (113g)
- Sodium 224.199611251163 mg
- Sugar 25.9854101509989 g
- Trans Fat 1.01056282648234 g
- Calories 257 calories
Step-by-step
- Combine flours, 1/2 cup oats, walnuts, baking powder, pumpkin pie spice, baking soda, and salt in large bowl.
- Combine pumpkin, bananas, eggs, honey, apple juice, and vegetable oil in a mixer bowl.
- Mix well.
- Add wet ingredients to dry ingredients; stir just until blended.
- Spoon into 12 paper-lined muffin cups.
- Sprinkle with 2 tablespoons oats.
- Bake in preheated 370 degree F. oven for 23-27 minutes or until wooden pick inserted in center comes out clean.
- Remove muffins to wire rack; cool slightly.
- Serve warm with apple butter or fruit preserves.
Substituting maple syrup for honey alters the moisture retention and caramelization rate during baking due to varying sugar concentrations. Achieving optimal texture requires careful management of the batter and oven environment.
- Combine dry ingredients thoroughly before adding the liquid components to ensure the baking powder and baking soda distribute evenly without creating pockets of bitterness.
- Stir the wet and dry mixtures only until incorporated; overmixing develops the gluten in the all-purpose and wheat flours, yielding a tough crumb.
- Bake the muffins at 370 degrees Fahrenheit for 23 to 27 minutes. Test doneness by inserting a wooden pick into the center; it should emerge clean without wet batter clinging to it.
- Store baked muffins in an airtight container at room temperature for up to three days, or freeze them for longer preservation.
- Scale quantities proportionally when doubling the batch, but maintain exact pan fill levels to guarantee uniform internal cooking rates.
Cooling the baked goods on a wire rack prevents condensation from softening the bottom crust. Proper technique ensures consistent structural integrity across every batch.
