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Cinnamon Butternut Squash Muffins

Posted By Erin, The $5 Dinner Mom On September 21, 2009 @ 9:53 pm In Baking,Breakfast,Healthy Snacks,Recipes | 42 Comments

A light and perfect muffin…for snack or breakfast!  I try to keep the sugar low in muffin recipes, and I thought these had the perfect sweetness level.  And judging by the “mmm” that came from both boys after having a taste, I’d say these were a success!

Cinnamon Butternut Squash Muffins

Yield – 24 regular muffins or 48 mini muffins

Preparation Time – 10 minutes

Cooking Time – 13-18 minutes

Ingredients

  • 1 banana, mashed
  • 1 cup cooked butternut squash
  • 4 eggs
  • 1/3 cup applesauce
  • 1/3 cup white sugar
  • 6 Tablespoon canola or vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 cup whole wheat flour
  • 1 cup white flour

Optional Topping:

  • 1 tsp cinnamon
  • 1/4 cup brown sugar

Directions

  1. In stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended.
  2. In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
  3. Add the dry ingredients into the wet ingredients and mix until batter forms.
  4. Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping.
  5. Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.

Makes 24 regular size muffins, 48 mini muffins, or 12 regular muffins and 24 mini muffins (what I did!).


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