banana butternut squash muffins
photo by Jennifer Johnson
Roasted squash adds a nice, subtle flavor and a bit of additional nutrition. This is also a great way to use up any leftover purée you might have from another recipe. Be sure to add the oat/sugar topping—it not only adds a burst of sweetness but also makes the muffins much more eye-catching.
- Cooking spray, for greasing
- 2 medium bananas
- 2 large eggs, at room temperature
- 1/2 cup coconut oil, melted and cooled slightly
- 1/4 cup roasted butternut squash purée, at room temperature
- 1/4 cup unsweetened almond milk (or whole milk)
- 1 teaspoon vanilla extract
- 1 1/2 cups whole-wheat pastry flour
- 1/2 cup plus 2 tablespoons old-fashioned oats, divided
- 1/2 cup plus 2 tablespoons coconut sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners and coat each liner with a bit of cooking spray (or just grease your muffin tin).
- In a large bowl, mash bananas with a fork until smooth with a few bigger pieces left intact. Whisk in eggs, coconut oil, butternut squash purée, almond milk, and vanilla.
- In another bowl, combine flour, 1/2 cup oats, 1/2 cup coconutsugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add dry ingredients to wet, and stir until just combined. Do not over-mix. Spoon batter into prepared muffin tins.
- In a small bowl, add remaining 2 tablespoons oats and crush slightly with your fingers. Add remaining 2 tablespoons coconut sugar and mix to combine.
- Sprinkle a bit of oat mixture over top of each muffin. Bake for 15-18 minutes or until a wooden pick inserted in center of muffins comes out clean.
- Allow to cool completely before serving.
Makes 12 muffins.