Butternut Squash Banana Muffins (Printable)

Moist banana and roasted butternut squash muffins spiced with cinnamon; ideal for breakfast or portable snacks.

# 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 all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
03 - In a medium bowl, beat the eggs, brown sugar, and granulated sugar until well combined. Stir in the vegetable 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 the muffins tender.
05 - Gently fold in the chopped walnuts or pecans and 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 them to a wire cooling rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The squash keeps these muffins incredibly moist for days, long after typical banana muffins dry out.
  • You can sneak vegetables into breakfast and nobody, not even picky eaters, will ever suspect a thing.
02 -
  • Overmixing the batter activates gluten in the flour and produces dense, chewy muffins instead of tender, cakey ones.
  • Homemade roasted squash puree has far less water than canned, which means your batter will be thicker and your muffins taller.
03 -
  • Let the wet mixture come to room temperature before combining with dry ingredients because cold eggs or squash can cause the oil to seize and create uneven texture.
  • Rotate the muffin pan halfway through baking to account for hot spots in your oven and ensure even golden tops across all twelve.

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