Butternut Squash Muffins

5

Minutes
Prep Time

20

Minutes
Cooking Time

25

Minutes
Total Time

6

Serves Servings

Video Recipe Below:

https://vimeo.com/1044356616

Ingredients

  • 1 Package Harvest Fresh Cubed Butternut Squash
  • 1 Cup Bananas, ripe and mashed
  • 2 ½ Cups Rolled Oats
  • 2 Large Eggs
  • 2 Tsp. Cinnamon
  • ¼ Tsp. Nutmeg
  • 1 Tsp. Baking powder
  • ½ Tsp. Baking Soda
  • 1 Tbsp. Vanilla Extract
  • ¼ Cup Honey
  • ¼ Cup Olive Oil
  • ¼ Tsp. Salt
  • ½ Cup Dark chocolate chips

Directions

  1. Preheat stove at 375 degrees. Light spray a 12-hole muffin tray, add muffin liners in each cavity.
  2. In a pot of boiling water, add cubed butternut squash, cook until butternut squash has softened, then drain. In a bowl, mash until pureed.
  3. In a blender, combine oats, cinnamon, nutmeg, baking powder, baking soda, and salt. Pulse until oats are finely ground.
  4. Add butternut squash puree, mashed banana, eggs, vanilla, oil and honey. Blend until fully combined. Scrap sides and blend to mix well.
  5. Place a scoop of the batter in muffin liner, repeat for each, until batter is finished. Top with Dark chocolate chips on each.
  6. Bake for 20 minutes, bake until golden brown and using a toothpick, insert in middle of muffin and comes out clean. Remove from oven and ready to serve.

What You Need

Cubed Butternut Squash