Butternut Squash Banana Muffins (Print Version)

Moist banana and roasted butternut squash muffins, spiced with cinnamon - great for breakfast or a snack.

# What You'll 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

# How to Make It:

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 muffins tender.
05 - Gently fold in chopped walnuts, pecans, or chocolate chips if desired.
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 Advice:

01 -
  • The squash puree adds an incredible moisture that keeps these muffins soft for days, a trick most people never think to try.
  • Brown sugar and warm spices make them smell like a candle shop in the best way possible.
  • They freeze beautifully, so you can batch bake on a Sunday and have breakfast sorted for weeks.
02 -
  • Overmixing the batter is the number one mistake, because it develops gluten and turns tender muffins into something closer to hockey pucks.
  • Homemade squash puree carries less water than canned pumpkin or store bought squash, so your batter should be thick but still scoopable.
03 -
  • Use an ice cream scoop to fill the muffin cups, because it portions the batter evenly and gives every muffin the same shape and bake time.
  • Let the squash puree drain on paper towels for five minutes before adding it, because excess moisture is what causes sunken centers.

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