Butternut Squash Banana Muffins (Printable)

Moist muffins with roasted butternut squash and ripe banana, naturally sweetened.

# 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 tsp vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1/4 tsp salt

→ Mix-ins (optional)

13 - 1/2 cup chopped walnuts or pecans
14 - 1/2 cup dark chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with oil.
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, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
05 - Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula until just combined—do not overmix.
06 - Gently fold in the chopped nuts or dark chocolate chips if using, distributing evenly throughout the batter.
07 - Divide the batter evenly among the 12 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 before serving.

# Expert Suggestions:

01 -
  • The squash keeps these muffins incredibly moist for days without needing a drop of dairy.
  • Maple syrup does all the sweetening so you never feel that heavy sugar crash after eating two.
02 -
  • Overmixing the batter is the fastest way to turn these tender muffins into something rubbery and dense.
  • Roasting the squash instead of microwaving it concentrates the flavor and removes excess moisture that would make the batter soupy.
03 -
  • Squash puree freezes perfectly in ice cube trays, so roast a big batch in fall and portion it out for muffins all winter long.
  • A tiny pinch of extra nutmeg on top of each muffin before baking creates a beautiful, fragrant finish that people always notice.

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