Butternut Squash Banana Muffins (Printable Version)
Moist banana and roasted butternut squash muffins, spiced with cinnamon and nutmeg—ideal for breakfast or a snack.
# Ingredient List:
→ 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
# How to Make:
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 to keep the muffins tender.
05 - Gently fold in the chopped nuts or chocolate chips if using, distributing them evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about ¾ 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 them to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The squash adds incredible moisture without needing extra butter or oil.
- These freeze beautifully, so you can stash a batch and grab one on chaotic mornings.
02 -
- Overmixing the batter is the fastest way to get tough, dense muffins instead of tender ones.
- Homemade roasted squash puree has far less water than canned, which changes the texture dramatically.
03 -
- Let the squash puree cool completely before adding it to the batter, or it will melt the sugars and throw off the texture.
- Tap the filled muffin pan gently on the counter before baking to release any trapped air bubbles.