Banana Squash Muffins

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 136.6

Total Fat: 3.7 g
Cholesterol: 47.3 mg
Sodium: 147.9 mg
Total Carbs: 23.7 g
Dietary Fiber: 2.2 g
Protein: 3.3 g

View full nutritional breakdown of Banana Squash Muffins calories by ingredient

Introduction

This is a variation of the "Fruit and Veggie Muffin" recipe I found at www.5dollardinners.com
I use my stand mixer to make these. Very easy, not very sweet, delicious!
Great for batch cooking and storing in the freezer. Just thaw 10 seconds in the microwave or a few minutes onthe counter. This is a variation of the "Fruit and Veggie Muffin" recipe I found at www.5dollardinners.com
I use my stand mixer to make these. Very easy, not very sweet, delicious!
Great for batch cooking and storing in the freezer. Just thaw 10 seconds in the microwave or a few minutes onthe counter.

Minutes to Prepare: 12

Minutes to Cook: 18

Number of Servings: 18

Ingredients

1 cup white flour

1 cup whole wheat flour

3 Tbsp canola oil

3 Tbsp natural, unsweetened applesauce

2/3 cup sugar

4 eggs

1 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

dash of salt (just a sprinkle)

1 cup mashed bananas

1 cup mashed cooked winter squash

Directions

1. Preheat oven to 350
2. In a bowl, combine eggs, oil, applesauce, sugar, bananas and squash. Mix well.
3. Add flour, baking soda, baking powder, cinnamon and salt. Mix until it forms into batter.
4. Pour into greased/floured muffin cups with a 1/4 cup measuring cup.
5. Bake 15-20 minutes. Tops will turn golden. Toothpick inserted in middle of a middle muffin will come out clean.
6. Cool on a cooling rack.

Makes 18 regular size muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user DESIGN_LADY05.