Butternut Squash Banana Muffins (Printable)

Moist muffins combining roasted butternut squash and sweet bananas for a wholesome breakfast treat.

# 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

# How-To Steps:

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 - Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined — do not overmix to keep muffins tender.
06 - Fold in chopped walnuts, pecans, 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 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Let cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • Two naturally sweet vegetables and fruits mean you can cut way back on added sugar without anyone noticing.
  • The batter comes together in one bowl with no mixer required, making this a low effort, high reward situation.
  • They freeze beautifully, so you can always have a homemade breakfast ready on chaotic mornings.
02 -
  • Overmixing the batter activates the gluten in the flour and turns your tender muffins tough, so stop stirring while there are still a few small lumps.
  • Roasting the squash instead of steaming it was a game changer I discovered by accident, because it caramelizes the natural sugars and prevents the watery texture that ruins the crumb.
03 -
  • Let your squash puree cool completely before adding it to the batter, because hot puree can start cooking the eggs and create stringy bits.
  • A light sprinkle of turbinado sugar on top of each muffin before baking creates a crackly, bakery style crown that makes these look as good as they taste.

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