Do you want a slight change from pumpkin? Are you looking for new ways to use up that beautiful squash that you got from the market?
Erin at 5$ Dinners made these. I had a squash so I wanted to make them. I halved the recipe and lessened the sugar and changed the topping. These had a great yellow-ish color and weren’t overly sweet. Nice and mild and fluffy.
Cinnamon Butternut Squash Muffins (10 regular size)
1/2 banana, mashed
1/2 cup cooked butternut squash, pureed (I cubed and peeled it, roasted it, and pureed it)
1/6 cup applesauce
2 T white sugar
3 Tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup whole wheat flour
1/2 cup white flour
Mix wet. Add dry. Bake at 350 for 15 minutes or until done (in greased muffin tins).
Drizzle a bit of honey over top (not necessary, but needs a sweet touch to it!)
1 T honey