Recipe from $5 Dinners

Recipe 3 using the Ingredient of the Month: Butternut Squash!! 

My first 2 Butternut Squash recipes were of the savory variety – this one is sweet.  I really like how these turned out!  I saved about 4 of them (wrapped individually in plastic wrap) in a ziplock bag on the counter.  Since after a couple of days muffins tend to get bad if left out, I froze the rest.  Just take one out the night before, and it’s ready the next morning to be thrown in the microwave or toaster oven.  Definitely better warm! 🙂

 

The cooking technique for the Butternut Squash in this recipe involved roasting it, then using a mixer to mix it into the batter.  No need to puree it beforehand.

Ingredients:
1 banana, mashed
1 c cooked butternut squash (I cubed and peeled mine, tossed with a tiny bit of olive oil, and roasted for about 25 minutes at 400 degrees)
4 eggs
1/3 c applesauce
1/3 c white sugar
6 T canola or vegetable oil
1 t salt
1 t baking soda
2 t baking powder
2 t cinnamon
1 c whole wheat flour
1 c white flour
1 t cinnamon and 1/4 c light brown sugar (optional topping)

Directions:
Preheat oven to 350 and grease muffin tins.

Mix banana, butternut squash, applesauce, sugar, eggs, oil and salt in a large mixing bowl with a hand mixer (or in the bowl of a stand mixer).

In a smaller bowl mix the baking soda and powder, cinnamon and flours.

Pour the dry ingredients into the wet, and mix until a batter forms.

Pour the batter evenly into muffin tins (I ended up with 12 ‘regular’ sized muffins).  If you would like, combine the brown sugar and 1 t cinnamon, then sprinkle it over the muffins.

Bake for about 18 minutes, until a toothpick inserted in the center comes out clean.

I love these warmed with a bit of butter, or drizzled with honey!

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