Butternut Squash Banana Muffins
Prep Time: 15 minutes
Cook Time: 15- 18 minutes
Keywords: bake bread breakfast dessert snack healthy butternut squash banana maple syrup coconut oil bread muffins American fall winter
Ingredients (20 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup butternut squash puree
- 2 medium bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon all spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup chopped pecans
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, mashed bananas, and squash puree. Mix on low speed until well blended and smooth.
Then add the flours, spices, baking soda, and salt. Mix on low until completely incorporated.
Next, add the rolled oats and pecans, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15-18 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm with a dollop of butter or place on cooling rack and eat later.Notes
You can replace spiced with 1 teaspoon pumpkin pie spice.
If you want to make them look prettier, you can sprinkle the tops of the batter with a bit of rolled oats before baking.
These muffins are freezer friendly. I just defrost them at room temperature and keep them in an airtight container.
Powered by Recipage