Butternut Squash Banana Muffins
Serves: 24 mini muffins
  • 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
  1. Preheat oven to 350ºF and grease/spray muffin tin (I used a mini muffing pan here) or line with cupcake liners.
  2. Add mashed banana, squash puree, almond milk, oil, syrup, egg and sugar together and whisk until combined.
  3. Stir in flour, oats, cinnamon, baking soda and salt.
  4. Fill muffin tin about ¾ full.
  5. Bake for 20 to 25 minutes. Let muffins cool completely on a wire rack.
* To make squash puree, simply place steamed, microwaved or roasted squash that is fully cooked and fork tender in a food processor. Blend until smooth.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2018/03/13/butternut-squash-banana-muffins/