Butternut Squash Banana Muffins (Printable View)
Moist banana and roasted butternut squash muffins, spiced with cinnamon and nutmeg for a wholesome breakfast or 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 It:
01 - Preheat oven to 350°F (175°C). 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 make the muffins dense.
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 22–25 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 Suggestions:
01 -
- The squash keeps these muffins incredibly moist for days, which means they actually taste better on day two than fresh from the oven.
- You can sneak vegetables into breakfast without anyone suspecting a thing, and the banana flavor completely masks the squash.
02 -
- Homemade squash puree is dramatically better than canned because roasting concentrates flavor and reduces moisture, and I learned this the hard way after using watery steamed squash that turned my first batch into gummy pucks.
- Letting the batter rest for ten minutes before scooping it into the pan gives the flour time to hydrate and produces a taller, more domed muffin top.
03 -
- Use an ice cream scoop with a release mechanism to portion the batter because it fills every cup evenly and makes uniformly shaped muffins with no mess.
- Sprinkle the tops with a pinch of turbinado sugar right before baking for a crunchy, bakery style crown that makes people think you bought them from a professional kitchen.