Butternut Squash Banana Muffins (Print Version)
Moist banana and roasted butternut squash muffins, spiced with cinnamon and nutmeg—ideal for breakfast or a 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 brown sugar, packed
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 vegetable 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 to keep the muffins tender.
05 - Gently fold in chopped walnuts, pecans, 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 before serving.
# Expert Tips:
01 -
- The squash keeps these muffins ridiculously moist for days without needing extra butter or oil.
- They freeze beautifully so you can make a double batch and have breakfast sorted for two weeks.
02 -
- Overmixing the batter produces tough dense muffins so stop stirring while there are still a few tiny lumps of flour visible.
- Homemade roasted squash puree has far less water than canned which means your batter consistency will be more predictable every time.
03 -
- Use an ice cream scoop to portion batter into the tin for perfectly even muffins every single time.
- Toasting the nuts before folding them in brings out an oils and depth of flavor that raw nuts simply cannot provide.