Butternut Squash Banana Muffins (Print Page)

Moist, flavorful muffins blending sweet banana with roasted butternut squash for a wholesome breakfast or snack.

# What You Need:

→ Produce

01 - 1 cup butternut squash puree (from roasted butternut squash)
02 - 2 ripe bananas, mashed

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 teaspoon baking powder
05 - 1 teaspoon baking soda
06 - ½ teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - ½ teaspoon ground nutmeg

→ Wet Ingredients

09 - 2 large eggs
10 - ½ cup packed brown sugar
11 - ¼ cup granulated sugar
12 - ⅓ cup vegetable oil (or melted coconut oil)
13 - 1 teaspoon pure vanilla extract

→ Optional Add-ins

14 - ½ cup chopped walnuts or pecans
15 - ½ cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with baking spray.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a medium bowl, beat the eggs, brown sugar, and granulated sugar until well combined. Stir in the oil, vanilla extract, mashed bananas, and butternut squash puree until smooth.
04 - Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix, as this can produce tough muffins.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The squash keeps these muffins incredibly moist for days, almost unfairly tender compared to regular banana muffins.
  • They use up two things people constantly throw away: overripe bananas and leftover squash.
  • The warm spices make your whole kitchen smell like a candle store in the best possible way.
02 -
  • Making your own squash puree is worth the effort: roast peeled, cubed squash at 400 degrees F for about 30 minutes, then blend until silky smooth.
  • The batter will look thicker than typical banana muffin batter because of the squash puree, and that is exactly right, so do not be tempted to add liquid.
03 -
  • Let the wet ingredients come to room temperature before mixing so the batter blends smoothly and bakes evenly throughout.
  • Fill any empty muffin cups halfway with water before baking to help the pan heat evenly and protect your muffins from drying out.

Return