Butternut Banana Mini Muffins
Prep time
Cook time
Total time
Ingredients
- 1½ cups all-purpose flour (can sub whole wheat pastry flour or white-wheat flour for heartier muffins)
- 1 cup quick oats
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1¼ cups butternut squash puree (can substitute pumpkin)
- ¾ cup firmly-packed light brown sugar
- ¾ cup mashed banana (about 2 medium bananas)
- 1 egg (see notes in post above for egg-free options)
- 2 tablespoons non-GMO canola oil (or baking oil of your choice)
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F. Grease mini muffin pans.
- In a large bowl, whisk together the flour, oats, baking soda, salt and pumpkin pie spice.
- In medium bowl, whisk together the squash, sugar, banana, egg and oil. Make a well in center of the flour mixture; whisk in the squash mixture until just combined. Stir in the cranberries.
- Fill the muffin tins ⅔ full with batter. Bake for 12-14 minutes or until toothpick inserted into center of a muffin comes out clean.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/butternut-banana-mini-muffins