Hearty Butternut Squash-Banana Blender Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
