By Miss_Elaine on November 15, 2010
"A healthy (not-too-sweet) muffin that is great for breakfast or snack!"
Serving Size: 1 (66 g)
Servings Per Recipe: 12
"I baked a batch today -- had some winter squash to use up, and I ended up with roughly 1/2 and 1/2 squash and banana, and I omitted the nuts because my daughter is allergic. They baked up in 20 minutes at 350. They turned out beautifully, and they tasted sweet but not too sweet. Definitely a keeper! Thanks for posting, Elaine!"