Hearty Butternut Squash-Banana Blender Muffins Recipe

Introduction

These Hearty Butternut Squash-Banana Blender Muffins are a wholesome and flavorful treat perfect for breakfast or a snack. Made easily in a blender, they combine the natural sweetness of banana with the subtle earthiness of butternut squash. Enjoy a moist, soft muffin packed with oats and warm spices.

Ingredients

• 2½ cups rolled oats (use certified gluten free oats for gluten free option)
• 1½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs (sub 2 flax “eggs” for egg-free)
• 1 cup ripe and mashed banana
• 1 cup butternut squash puree
• ¼ cup olive oil or melted coconut oil
• ¼ cup maple syrup
• ½ tablespoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 375℉ and line a 12-hole muffin tin with liners.
2. Step 2: In your blender, combine the oats, cinnamon, nutmeg, baking powder, baking soda, and salt. Pulse several times until the oats are finely ground and resemble flour.
3. Step 3: Add the banana, butternut squash puree, eggs, vanilla, oil, and maple syrup to the blender. Blend to combine. Scrape down the sides of the blender to ensure all ingredients are fully incorporated into the batter.
4. Step 4: Note that this mixture works best in a high-speed blender. If your blender is not strong enough or struggles with the thick batter, blend in batches or mix the dry and wet ingredients separately in a bowl.
5. Step 5: Portion the batter evenly into the prepared muffin tin. Optionally, top muffins with chocolate chips, brown sugar, coconut sugar, or a thin slice of banana.
6. Step 6: Bake for 20-22 minutes or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack. Allow to cool for 15 minutes before serving.

Tips & Variations

• Use certified gluten free oats to make the muffins gluten free.
• For an egg-free version, substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set for 5 minutes).
• Add mix-ins like chopped nuts, raisins, or chocolate chips for extra texture and flavor.
• Try using pumpkin puree instead of butternut squash for a slightly different fall flavor.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the muffins for up to one month; thaw at room temperature or warm gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oats?

Yes, but the texture will be different. Oats add chewiness and a wholesome flavor. If substituting flour, use all-purpose or whole wheat flour and adjust the liquid slightly if needed.

Can I make these muffins vegan?

To make these muffins vegan, replace the eggs with flax eggs and ensure you use a plant-based oil like coconut oil. Check that your maple syrup and other ingredients are vegan-friendly as well.

Hearty Butternut Squash-Banana Blender Muffins Recipe

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★★★★★

5 from 99 reviews

These Hearty Butternut Squash-Banana Blender Muffins are a wholesome and delicious treat made with gluten-free rolled oats, warm spices, ripe bananas, and creamy butternut squash puree. Perfectly moist and subtly sweetened with maple syrup, these muffins are easily made in a high-speed blender for a quick and convenient breakfast or snack option that caters to gluten-free and optionally egg-free diets.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2½ cups rolled oats (use certified gluten free oats for gluten free option)
• 1½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 2 large eggs (substitute 2 flax “eggs” for egg-free)
• 1 cup ripe and mashed banana
• 1 cup butternut squash puree
• ¼ cup olive oil or melted coconut oil
• ¼ cup maple syrup
• ½ tablespoon vanilla extract

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with liners to ensure easy removal of muffins after baking.
2. Blend Dry Ingredients: In your high-speed blender, combine the rolled oats, cinnamon, nutmeg, baking powder, baking soda, and salt. Pulse several times until the oats are finely ground and the mixture resembles flour.
3. Add Wet Ingredients and Blend Batter: Add the ripe mashed banana, butternut squash puree, eggs (or flax eggs), vanilla extract, olive oil (or coconut oil), and maple syrup to the blender. Blend until fully combined and smooth. Scrape down the sides of the blender to ensure all ingredients are incorporated.
4. Alternative Mixing Option: If your blender struggles with the thick batter, blend dry ingredients separately into flour, then mix dry and wet ingredients together in a bowl by hand.
5. Portion Batter into Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups. Optionally, top the muffins with chocolate chips, a sprinkle of brown or coconut sugar, or a thin slice of banana for extra flavor and decoration.
6. Bake the Muffins: Bake in the preheated oven for 20-22 minutes or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
7. Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire cooling rack. Allow them to cool a further 15 minutes before serving for best texture and flavor.
8. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month. Let frozen muffins thaw at room temperature before eating.

Notes

• Use certified gluten-free oats to keep this recipe gluten free.
• For an egg-free version, substitute the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes before using).
• A high-speed blender works best to achieve a smooth batter, but you can pulse the oats to flour then mix wet and dry ingredients by hand if needed.
• Optional toppings like chocolate chips or sliced bananas add extra texture and flavor.
• Make sure muffins cool completely before storing to maintain their texture.

Keywords: butternut squash muffins, banana muffins, gluten free muffins, healthy breakfast, blender muffins, fall desserts, easy muffins