There’s something undeniably comforting about “banana bread meets pumpkin patch,” and these banana pumpkin muffins deliver exactly that energy. Fresh-milled oats and kamut give them a hearty, wholesome texture, while ripe banana and velvety pumpkin swirl together for the kind of everyday treat that feels both nourishing and nostalgic. They’re simple, seasonal and just sweet enough — the sort of muffins you’ll want to wrap in a warm kitchen towel and share straight from the pan.
Fresh-Milled Banana Pumpkin Muffins
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Ingredients
- 3/4 cup rolled oats freshly milled
- 3/4 cup kamut freshly milled
- 1 large overripe banana mashed
- 3/4 cup canned pumpkin
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Instructions
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Preheat oven to 350 degrees F. Line 12-welled muffin pan with liners.
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In grain mill, freshly mill oats and kamut.
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In mixing bowl, mix together milled grains with pumpkin and banana.
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Stir in remaining ingredients and incorporate well.
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Fill 12 muffins cups. Bake 22 minutes.
Notes
Nutrition
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