Butternut Squash Banana Muffins (Print Version)

Moist muffins combining roasted butternut squash and ripe banana for a naturally sweet breakfast or snack.

# What You'll Need:

→ Produce

01 - 1 cup butternut squash puree, roasted and mashed
02 - 1 cup ripe banana, mashed (about 2 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.
02 - In a large 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 well combined.
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 and stir gently with a spatula until just combined. Do not overmix.
06 - Fold in chopped nuts or dark chocolate chips if using, distributing evenly 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 to a wire rack to cool completely.

# Expert Advice:

01 -
  • The squash and banana do all the sweetening work, so you can cut back on added sugar without anyone noticing.
  • These freeze beautifully, which means you can batch bake on Sunday and have breakfast sorted for weeks.
02 -
  • Overmixing the batter activates the gluten in the flour and gives you rubbery muffins, so stir with a gentle hand and walk away.
  • Let the melted coconut oil cool slightly before adding it to the bowl, or it can scramble the eggs on contact.
03 -
  • Roast your squash cut side down on a parchment lined sheet at 400 degrees F for 40 minutes until caramelized and soft.
  • Let the batter rest for 10 minutes before portioning it into the tin, because it gives the flour time to hydrate and produces a taller, softer muffin.

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