Butternut Squash Muffins

1 cup mashed butternut squash
1 small very ripe banana, mashed
1/4 cup applesauce
2 tablespoons canola oil
2 eggs
1/2 cup buttermilk or milk (I forgot to add milk in my recipe and the muffins still tasted great)
2 cups white whole-wheat flour
2 tablespoons ground flaxseed meal
1/2 cup brown sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Read more at http://womensrunning.competitor.com/2014/01/nutrition/recipes/recipe-butternut-squash-muffins_19677#A7gTDKEieKpvWUv4.99

Preheat oven to 350 degrees. In a medium bowl, mix the squash, banana, applesauce, oil, eggs, milk and sugar together until well combined. In another bowl, mix the flour, flaxseed meal baking powder, baking soda, salt and spices together. Add the wet mixture into the dry ingredients and mix until just combined. Be sure not to over mix as this will result in a denser muffin.

Line a muffin tray with liners and fill each cup approximately 3/4 full. Bake for 20 minutes.


Read more at http://womensrunning.competitor.com/2014/01/nutrition/recipes/recipe-butternut-squash-muffins_19677#A7gTDKEieKpvWUv4.99

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user JAMJEANNIE.