This is one my fave muffin recipes. And that’s saying something because I make a lot of different types of muffins! I especially love making different types of muffins because they can be a quick healthy snack or breakfast and they’re a great way to showcase whatever’s in season. These ones are great for late summer, fall or winter months when butternut squash is ready to be harvested and you’ve got blueberries picked in earlier months stored in the freezer. They’re super moist from the squash and the perfect level of sweetness from the blueberries, banana, and honey – with no refined sugar!
– 2 ripe banana (frozen then defrosted works well)
– 1 cup cooked and mashed butternut squash (can boil in a pot or bake in oven)
– 2 Tbsp ground flax soaked in 4 Tbsp water
– 1/3 cup liquid raw honey
– 1/3 cup raw cane sugar (omit for a refined sugar free option. Less sweet but still delicious!)
– 1/3 cup melted coconut oil
– 1 cup ground oats
– 1 cup flour of choice (white or spelt work well)
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 tsp cinnamon
– 1 cup B.C. Frozen blueberries
– Preheat oven to 350oF
– Add all dry ingredients to a large bowl (except blueberries)
– Let flax and water soak for 10 min in a small separate bowl
– Place banana and butternut squash in a blender or Vitamix. Note: it is totally fine if a bit of the skin is on the squash as it all gets blended up anyways!
– Mix until well incorporated. Add honey, ground flax, and melted coconut oil to blender and mix again
– Add wet to dry ingredients and lightly mix until just combined
– Fold in blueberries
– Place in muffin tins and bake at 350oF (convection) for 20-22 min. Alternatively you place in a loaf pan (see photo) below) and bake for 45-55 minutes.