Pumpkin Banana Oat Muffins

Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin with paper liners or grease well. (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together the all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. (5 minutes)

Recipe View 5 mins In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer. (5 minutes)

Recipe View 3 mins Beat in the eggs one at a time, then stir in the Greek yogurt and vanilla extract until well combined. (3 minutes)

Recipe View 2 mins Add the pumpkin puree and mashed bananas to the wet ingredients and mix until just combined. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Gently fold in 0.5 cup chocolate chips and 0.5 cup toasted pecans. (2 minutes)

Recipe View 2 mins In a small bowl, combine the granola with additional chocolate chips and pecans for topping. (2 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Recipe View 2 mins Sprinkle the granola mixture evenly over the tops of the muffins. (2 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)

Recipe View 10 mins Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)