Butternut Squash Banana Muffins (Printable View)
Moist muffins with roasted squash and sweet banana, ready in 45 minutes.
# Ingredient List:
→ Produce
01 - 1 cup butternut squash puree (roasted and mashed)
02 - 1 cup ripe banana, mashed (about 2 medium bananas)
→ Wet Ingredients
03 - 2 large eggs
04 - 1/3 cup melted coconut oil (or vegetable oil)
05 - 1/2 cup maple syrup or honey
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
→ Mix-ins (optional)
13 - 1/2 cup chopped walnuts or pecans
14 - 1/2 cup dark chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly with oil.
02 - In a large mixing bowl, whisk together the butternut squash puree and mashed banana until smooth and free of lumps.
03 - Add the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract to the squash-banana mixture. Whisk until fully incorporated.
04 - In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
05 - Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined — do not overmix or the muffins will become dense.
06 - If using, fold in the chopped nuts or dark chocolate chips until evenly distributed throughout the batter.
07 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- Two natural sweeteners doing the heavy lifting means you can feel good about grabbing a second one with your coffee.
- The squash keeps them outrageously moist for days which is rare territory for a homemade muffin.
- They freeze beautifully so you can make a double batch and have breakfast sorted for weeks.
02 -
- Overmixing the batter activates the gluten in the flour and produces tough dense muffins instead of the tender crumb you want.
- Let the melted coconut oil cool slightly before adding it to the wet ingredients because hot oil can start cooking the eggs on contact.
03 -
- Roast your squash instead of boiling it because roasting concentrates the sugars and removes excess moisture that can make muffins gummy.
- Press plastic wrap directly against the surface of any leftover puree before refrigerating it to prevent a skin from forming and use it within three days.