healthy. yummy. butternut squash banana muffins.

Yep, I love to bake. And, I am a little over the moon when I can settle on a quick fix for breakfast either for myself or the kids. Do you ever feel like you are constantly running around and never stop to sit down and eat? Well, that is the story of my life at the moment. I wouldn’t trade it, but I have decided that I need to come up with some easy, quick fixes for breakfast on the go or something I can toss the babes before heading to school.

Brace yourself. My kids are ridiculously in love with these. Did I share exactly what was in them to the little ones? Well, no. But, that is beside the point. The point here is that I have fine-tuned this recipe a few times and have found the perfect marriage between {healthy} and {yummy}. Don’t let the butternut squash part throw you off. They are the perfect veggie packed treat that are not only tasty, but also moist and I think your family might be smitten with them too.

Muffins in Crate 800px

{ingredients}

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/3 cup, 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

 

  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 2 tablespoons chia seeds
  • 3/4 cup butternut squash, cooked & pureed
  • 2 bananas
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon butter, melted

{to prepare pureed butternut squash}

If you plan a little in advance, pureeing your butternut squash takes no time at all and you will have plenty leftover to make additional batches of muffins, add to sauces, or disguise elsewhere. To create your puree…

  • Preheat oven to 400°
  • Wash outside of squash and dry
  • Cut squash in half lengthwise and scoop out seeds with a spoon
  • Place squash on foil lined baking sheet
  • Spread coconut oil {or drizzle olive oil} over both sections of squash
  • Sprinkle kosher salt, pepper, a dash of cinnamon and nutmeg over each section
  • Place in the oven and roast for 40 minutes, or until squash is tender
  • Remove from oven and let cool
  • Once cool enough to handle, use a fork or spoon to scrape out insides of squash
  • Place in a blender or food processor and ‘puree’ until you have reached a smooth, creamy consistency

Muffins with twine

{mix it up}

Preheat oven to 400°. Grease muffin pan or place muffin liners in pan.

  • In a large bowl, mix the together the flour, baking powder, sugar, salt, chia seeds and spices. Set aside.
    {a big xo to kari who inspired the chia seeds… she mentioned she added them to the blueberry muffins and i thought they were fitting for this recipe too! thanks, k!}
  • In a blender, mix together the bananas, pureed butternut squash, milk, egg and butter.
  • Fold the squash mixture into the flour mixture until  just moistened.
  • Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Remove from muffin pan ad cool on a wire rack.
    {tip 1: the muffins will appear to be a bit doughy at first, but let them cool completely and I assure you they will maintain their moist texture for several days to come}
    {tip 2: store muffins in an airtight container to keep from drying out}

Muffins with Flower

I hope your family falls in love with these {fall inspired} muffins just as mine did. May your mornings be a little less hectic with a breakfast treat that is quick to grab and even quicker to eat.

eat. enjoy. share.

Letter J  XO

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One Response to healthy. yummy. butternut squash banana muffins.

  1. Teri Quaranta November 15, 2013 at 10:00 am #

    I will definitely be trying this recipe – thanks!

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