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Mini Banana Pumpkin Muffins with Oat Topping

By TinyTummyTreats Editorial TeamPublished Apr 21, 2026 | Updated Oct 17, 2026
International 70 mins easy-to-makefruit-basedvegetable-basedsoft-texturemake-aheadbudget-friendlylunchbox-friendlyfinger-food-friendlymuffinsgluten-free

Mashed banana, pumpkin and applesauce form the base of these mini muffins. Use half a cup of oats in the batter and a quarter cup for the topping. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 35 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Mini Banana Pumpkin Muffins with Oat Topping
Prep 15 min
Cook 20 min
Total 70 min
Servings 12
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook20 min
Total70 min
Servings12
Difficultyeasy
CuisineInternational
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Ingredients

Servings 12
  • 2 medium ripe bananas
  • 1/2 cup pumpkin purée
  • 3/4 cup gluten-free rolled oats
  • 1 cup gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon, plus a pinch for the topping
  • 1/4 teaspoon ground nutmeg, optional
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plant-based milk
  • 1 teaspoon pure vanilla extract
Mini Banana Pumpkin Muffins with Oat Topping ingredients image for TinyTummyTreats
Mini Banana Pumpkin Muffins with Oat Topping ingredients image for TinyTummyTreats

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with mini paper liners.
  2. In a medium mixing bowl, mash the ripe bananas thoroughly until smooth, leaving some small lumps for texture.
  3. Add the pumpkin purée, unsweetened applesauce, plant-based milk, and vanilla extract to the mashed bananas and stir well to combine.
  4. In a separate bowl, whisk together the gluten-free all-purpose flour, 1/2 cup of the rolled oats, baking powder, ground cinnamon, and nutmeg if using.
  5. Gently fold the dry ingredients into the wet banana mixture until just combined to keep muffins tender; avoid overmixing.
  6. Spoon the batter evenly into the mini muffin cups, filling each about 3/4 full.
  7. In a small bowl, mix the remaining 1/4 cup rolled oats with a pinch of cinnamon to make the oat topping.
  8. Sprinkle the oat topping evenly over the muffin batter in each cup to cover the tops.
  9. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  11. Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
Mini Banana Pumpkin Muffins with Oat Topping process image for TinyTummyTreats
Mini Banana Pumpkin Muffins with Oat Topping process image for TinyTummyTreats

Tips

Line the mini muffin tin, divide the oats between batter and topping as directed, and cool for five minutes in the pan before moving to a rack. Allow additional time for complete cooling.

Frequently Asked Questions

How are the oats divided?
Use half a cup in the batter and the remaining quarter cup for the topping.
Does 12 servings mean 12 mini muffins?
Not necessarily. The exact muffin count depends on the capacity of the mini-muffin cups. The recipe’s 12 servings should not be read as a verified piece count.

Storage

Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.

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