Butternut Banana Mini Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 48 mini muffins
  1. Preheat your oven to 350°F. Grease mini muffin pans.
  2. In a large bowl, whisk together the flour, oats, baking soda, salt and pumpkin pie spice.
  3. 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.
  4. 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