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Hearty Butternut Squash-Banana Blender Muffins Recipe

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4 from 12 reviews

These Hearty Butternut Squash-Banana Blender Muffins are a moist, flavorful treat perfect for breakfast or a healthy snack. Made with wholesome rolled oats, naturally sweet bananas, and nutrient-rich butternut squash puree, these muffins are blended quickly in a high-speed blender and baked to golden perfection. They offer a delightful combination of autumnal flavors with a tender crumb, ideal for those seeking a gluten-free or egg-free option by substituting ingredients.

Ingredients

Dry Ingredients

  • 2½ cups rolled oats (use certified gluten free oats for gluten free option)
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs (or 2 flax “eggs” for egg-free)
  • 1 cup ripe and mashed banana
  • 1 cup butternut squash puree
  • ¼ cup olive oil (or melted coconut oil)
  • ¼ cup maple syrup
  • ½ tablespoon vanilla bean paste

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with paper liners to prevent sticking.
  2. Grind Oats into Flour: In your blender, combine the rolled oats, cinnamon, baking powder, baking soda, and salt. Pulse several times until the oats are finely ground and resemble a flour-like texture to provide the base for your muffins.
  3. Add Wet Ingredients and Blend Batter: Add the mashed banana, butternut squash puree, eggs, vanilla bean paste, olive oil, and maple syrup to the blender. Blend until all ingredients are thoroughly combined. Scrape down the sides as needed to ensure an even mixture. For thick batter or less powerful blenders, blend in batches or mix dry and wet ingredients separately in a bowl.
  4. Portion Batter into Muffin Tin: Spoon the muffin batter evenly into the prepared muffin tin liners. If desired, top each muffin with chocolate chips, a sprinkle of brown or coconut sugar, or a thin banana slice for added flavor and texture.
  5. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  6. Cool and Store Muffins: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely for about 15 minutes before serving. Store any leftovers in the refrigerator for up to 5 days or freeze for up to one month for maximum freshness.

Notes

  • Use certified gluten-free oats if you require a gluten-free version.
  • For an egg-free alternative, replace each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested).
  • A high-speed blender is recommended to grind oats finely and blend batter smoothly.
  • Do not overbake to maintain moistness; remove muffins as soon as a toothpick comes out clean.
  • Optional toppings like chocolate chips or banana slices add extra flavor and texture.
  • Muffins keep well refrigerated for up to 5 days or frozen for up to 1 month.

Find it online: https://yumntasty.com/hearty-butternut-squash-banana-blender-muffins-recipe/