Butternut Squash Banana Muffins (Printable)
Moist muffins with roasted butternut squash and mashed bananas, warm spices, and optional nuts or chocolate chips.
# 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, as this can make the muffins dense.
05 - Gently fold in 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.
# Expert Tips:
01 -
- The squash keeps these muffins incredibly moist for days, almost improbably so, and they taste even better on day two.
- They walk that perfect line between wholesome breakfast and sneaky dessert, which means nobody complains when you set them out.
02 -
- Overmixing the batter will give you dense, rubbery muffins with domed tops, so stop folding the second the flour disappears.
- Making your own squash puree by roasting peeled cubed squash at 400°F for 30 minutes and blending it smooth produces dramatically better flavor than anything from a can.
03 -
- Let the roasted squash cool completely before pureeing because warm squash will melt the sugar and change the texture of your batter.
- Gently tapping the filled muffin pan on the counter before baking releases trapped air bubbles and prevents odd tunnels inside your muffins.