Cinnamon Butternut Squash Muffins Recipe

Name: Cinnamon Butternut Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 banana, mashed; 1 cup cooked butternut squash; 4 eggs; 1/3 cup applesauce; 1/3 cup white sugar; 6 tablespoons canola oil or 6 tablespoons vegetable oil; 1 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 cup whole wheat flour; 1 cup white flour; Optional Topping; 1 teaspoon cinnamon; 1/4 cup brown sugar

Servings: persons

1 banana, mashed
1 cup cooked butternut squash
4 eggs
1/3 cup applesauce
1/3 cup white sugar
6 tablespoons canola oil or 6 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup whole wheat flour
1 cup white flour
Optional Topping
1 teaspoon cinnamon
1/4 cup brown sugar

1
In a stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar and oil until well blended.
2
In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
3
Add the dry ingredients into the wet ingredients and mix until batter forms.
4
Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping, if desired.
5
Bake at 350u00b0F. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
6
Makes 24 regular size muffins, 48 mini muffins.

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 banana, mashed, 1 cup cooked butternut squash, 4 eggs, 1/3 cup applesauce, and more.

Yes, Cinnamon Butternut Squash Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Butternut Squash Muffins

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