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Butternut squash features in these yummy Banana Muffins! Perfect for any time of year, they use some healthy substitutions to make these great for the whole family.
OH MY GOSH can it please be FALL already? I know some parts of the country people are digging out the boots, and the gorgeous sweaters, and grabbing their pumpkin spice lattes (I’m not judging), and breathing in the fresh fall air enjoying the lack of heat.
I am not so lucky, it’s been in the 100s the past week still, and I’m OVER IT. I’m ready for some cool breezes, being able to walk the dog while it’s still light out, and I have some amazing shirts just dying to be worn (but it’s still too hot).
Don’t feel too sorry for me (no one else does) – I know as we move towards the end of the year and snowmageddon keeps many of you inside, I won’t be feeling that in Phoenix, but I DO wish we had a little balance. Because I want to BAKE!!
If you know me at all, you’ll know I do what I want. And…I wanted muffins!! I didn’t want them to be too sweet, and I wanted to involve fruit and or vegetables in an attempt to feel like it was okay to eat 6 3 of them…
These Butternut Squash Muffins were born after I found some pureed butternut squash in the freezer, and I spotted some applesauce in the snack drawer.
Aren’t you glad I throw things in bowls and bake em? (Then do it 4 more times to perfect it, and share the recipe with you?)
Kylee’s Notes & FAQs
- When adding the dry ingredients to the wet, don’t over mix, it makes muffins tough.
- Feel free to sub pumpkin puree for the butternut squash puree. You do you, okay?
- Make a mix of full sized and bite sized muffins, just bake them slightly less (see recipe)
- Replace the whole wheat flour with all white if that is what you have!
Banana muffins with applesauce
Replacing half the oil with applesauce reduces the fat content of these muffins, and adds a delicious flavor and moistness (yes I just said moistness) to the finished product. Yum!
MORE OF OUR FAVORITE MUFFIN RECIPES:
- Trail Mix Muffins – Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
- Blueberry Crumb Muffins – Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
- Fresh Strawberry Banana Muffins – packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!
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Butternut Squash Banana Cinnamon Muffins
- 1 banana (mashed)
- 1 cup butternut squash (cooked )
- 4 eggs
- 1/3 cup apple sauce
- 1/3 cup granulated white sugar
- 1/3 cup vegetable oil
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 cup whole wheat flour
- 1 cup all purpose flour ((plain))
- Preheat the oven to 350 degrees.
- Mix together banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended (I use my stand mixer for this).
- In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, and the flours.
- Add the dry ingredients into the wet ingredients and mix only until batter forms (don’t over mix, it makes muffins tough).
- Pour into greased baking cups or muffin tins.
- Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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