I know that spring is just around the corner, so while I still I have time I’m creating the last of my favorite winter recipes. Enter butternut squash and all its glory. In soup, in salad, as a side dish, or as shown here, in baked goods, butternut squash is truly universal. Delicious, silky, savory yet sweet, and uber healthy, you can’t beat this cool weather staple.
Here I’ve added it to my 1-bowl banana muffins. I simply steamed the squash in the microwave, pureed it, and tossed it into this easy batter. See recipe below. You and your kiddos won’t be disappointed. And have them join in on the fun, this is a great recipe for little hands to help with!
This recipe is:
- Loaded with nutrients
- Vegan or gluten-free adaptable
- Easy to make
- 2 large very ripe bananas, mashed (about 1 cup)
- 1 cup butternut squash puree*
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 3 tablespoons pure maple syrup
- 1 egg (sub 1 flax egg: 1 tab flax meal mixed with 2 ½ tab water for vegan)
- ½ cup less refined sugar such as coconut sugar, florida crystals or turbinado
- 1 ½ cups whole wheat pastry flour (or GF all-purpose blend for gluten free)
- ½ cup rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350ºF and grease/spray muffin tin (I used a mini muffing pan here) or line with cupcake liners.
- Add mashed banana, squash puree, almond milk, oil, syrup, egg and sugar together and whisk until combined.
- Stir in flour, oats, cinnamon, baking soda and salt.
- Fill muffin tin about ¾ full.
- Bake for 20 to 25 minutes. Let muffins cool completely on a wire rack.