Butternut Squash Banana Muffins (Printable)
Moist muffins with roasted butternut squash, mashed banana, cinnamon, 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 tsp baking powder
05 - 1 tsp baking soda
06 - ½ tsp salt
07 - 1 tsp ground cinnamon
08 - ½ tsp 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 tsp pure vanilla extract
→ Optional Add-ins
14 - ½ cup chopped walnuts or pecans
15 - ½ cup chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with baking spray.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a medium bowl, beat eggs, brown sugar, and granulated sugar until well combined. Stir in oil, vanilla extract, mashed bananas, and butternut squash puree until smooth.
04 - Add wet ingredients to dry ingredients and fold gently until just combined. Do not overmix to keep muffins tender.
05 - Fold in chopped nuts or chocolate chips if using, distributing evenly throughout the batter.
06 - Divide batter evenly among the 12 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 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- Two overripe ingredients become something extraordinary, and nothing goes to waste.
- The squash keeps these muffins moist for days without needing extra butter or oil.
02 -
- Overmixing the batter is the fastest way to turn tender muffins into dense hockey pucks, so stop folding the moment the flour disappears.
- Homemade roasted squash puree has less water than canned pumpkin or boiled squash, which keeps the batter from becoming too wet and heavy.
03 -
- Let the roasted squash cool completely before pureeing, because warm puree will melt the sugar and change how the batter comes together.
- Tap the muffin pan firmly on the counter once before baking to release any hidden air pockets that cause uneven rising.