Pumpkin Banana Oat Muffins

Ingredients and Weight:

• 1 cup (220g) all-purpose flour
• 1 cup (200g) rolled oats
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (2.5g) baking powder
• 1/2 teaspoon (2.5g) salt
• 1/2 teaspoon (2.5g) ground cinnamon
• 1/4 teaspoon (1.25g) ground ginger
• 1/4 cup (57g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) canned pumpkin puree
• 1 mashed banana
• 1 egg, lightly beaten
• 1/2 cup (120ml) milk

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, and ginger.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the pumpkin puree, banana, egg, and milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per muffin:

• Calories: 250
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 18g
• Protein: 5g

Dish Characteristics:

• Soft and fluffy crumb
• Rich pumpkin and banana flavor
• Warm and comforting spices
• Perfect for breakfast, brunch, or snacking

User Comments:

• "These muffins are so moist and delicious! The pumpkin and banana flavors are perfectly balanced."
• "I love the addition of oats, which gives them a nice texture."
• "These are the best pumpkin muffins I've ever had!"
• "They're so easy to make and always turn out great."
• "My kids absolutely love these muffins!"

Special Precautions and Tips:

• Do not overmix the batter, as this will make the muffins tough.
• Use canned pumpkin puree, not fresh pumpkin. Fresh pumpkin can contain too much moisture, which will make the muffins soggy.
• If you don't have a muffin tin, you can bake these in ramekins or a small cake pan. Just adjust the cooking time accordingly.
• These muffins can be stored in an airtight container at room temperature for up to 3 days.