Recipe from $5 Dinners
Recipe 3 using the Ingredient of the Month: Butternut Squash!!
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.
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)
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)
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!