I found this yummy recipe online and decided to give it a whirl. I made a couple of small changes and absolutely love it. We are a household of squash lovers. With our busy schedules I am always on the lookout for healthy items that are veggie-loaded and portable for school lunches and all general eating on the run. The original recipe can be found here at https://thenaturalnurturer.com/butternut-squash-banana-blender-blender-muffins/
I made a few tweaks to the ingredients. The original recipe also called for items to be mixed in a blender …..This resulted in a minor kitchen disaster for me. Keep in mind my entire goal is for baking these is to make my life easier not to have to clean muffin batter off of every inch of my kitchen 😉 No need to discuss it further – just know that there is NO blender Mixing for me unless it involves a margarita or a daiquiri. 🙂
Butternut Squash Muffins
Servings – 12 muffins
Ingredients
- 2.5 cups gluten free oats
- 3 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup Butternut squash puree
- 1 ripe mashed banana
- 1/2 cup unsweetened applesauce
- 14 cup olive oil
- 1/4 cup maple syrup
- 1/2 tablespoon vanilla extract
- Preheat oven to 375 F and line a muffin tin with liners (recipe makes 12 muffins)
- Combine oats, cinnamon, baking powder, baking soda and salt in a food processor or blender and blend until oats are finely ground.
- Combine banana, applesauce, squash puree, eggs, vanilla and oil.
- Add Dry ingredients (oat mixture) into Wet ingredients. Blend until combined.
- Bake 20 minutes until they pass the toothpick test.
….. you can choose to add nuts, chocolate chips, or whatever you like to dress them up. They are yummy. Next Time I plan on adding a couple of scoops of vanilla protein powder instead of the extract for an added dash of goodness.
Have fun and Enjoy
