1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.

2. In a large bowl, whisk together the pumpkin purée, Greek yogurt, egg, mashed banana (or applesauce), and melted coconut oil until smooth.

3. In a separate bowl, combine oat flour, whole wheat flour, baking powder, baking soda, and cinnamon.

4. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

5. Spoon the batter into the muffin cups, filling each about three-quarters full.

6. Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.

7. Allow muffins to cool completely before serving to ensure safe temperature and firm texture.

8. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.