Cinnamon Butternut Squash Muffins

Submitted by ElizabethKnicely

"A light and perfect muffin...for snack or breakfast! I try to keep the sugar low in muffin recipes, and I thought these had the perfect sweetness level. And judging by the "mmm" that came from all three of my kids after having a taste, I'd say they were a success!"

 

• Ready In: 28mins
• Ingredients: 14
• Yields: 24 regular muffins
• Serves: 24

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

directions

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 350°F. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
6. Makes 24 regular size muffins, 48 mini muffins.