Butternut Squash Banana Muffins (Printable)
Moist banana and roasted squash muffins spiced with cinnamon and nutmeg; optional nuts or chocolate for extra texture.
# 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 Steps:
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 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 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 muffins tender.
05 - Gently fold in chopped walnuts, pecans, or 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 to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- The squash and banana together create a moisture level that makes every bite feel like cake without any guilt.
- Warm cinnamon and nutmeg turn an ordinary Tuesday morning into something that feels like a holiday.
- You probably have most of these ingredients sitting in your pantry right now.
02 -
- Overmixing the batter is the fastest way to end up with tough, tunnel-filled muffins, so stop folding the moment everything looks combined.
- Homemade roasted squash puree has far less water than canned, which means your batter will be thicker and your muffins will rise more predictably.
03 -
- Use an ice cream scoop to portion batter into the muffin cups for perfectly even muffins every single time.
- Let the squash puree cool completely before adding it to the wet ingredients, as warmth from the squash can start cooking the eggs and change the texture of your batter.