Butternut Squash Banana Muffins (Printable)
Moist muffins combining roasted squash and sweet banana for a wholesome breakfast.
# 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 coconut oil, melted (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 fully incorporated.
04 - In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to distribute evenly.
05 - Add the dry ingredient mixture to the wet ingredients. Fold gently with a spatula until just combined — avoid overmixing to keep muffins tender.
06 - Fold in the chopped nuts and/or chocolate chips if using, distributing them evenly throughout the batter.
07 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 Tips:
01 -
- The squash and banana together create this velvety crumb that stays moist for days without any fancy technique.
- Maple syrup does all the sweetening so you never feel that sugar crash after eating two, which you will.
02 -
- Overmixing the batter is the fastest way to end up with hockey pucks instead of muffins, so stop stirring the moment the flour disappears.
- Letting the squash cool completely before pureeing prevents the coconut oil from seizing up and creating weird lumpy pockets in your batter.
03 -
- Scoop the batter with an ice cream or cookie scoop for evenly sized muffins that all finish baking at the same time.
- Let the melted coconut oil cool slightly before mixing it with cold eggs, or you will end up with scrambled bits floating in your batter.