Tag Archives: Muffins

Butternut Squash Muffins

I am continuing to enjoy the all of the flavors that define Fall. As I have mentioned before, I love squash! While I was at my local produce stand this weekend I couldn’t resist the butternut squash, they looked wonderful. This means that we will be having it in several meals this week.

One of the things I like most about butternut squash is that is a great in both savory and sweet¬† dishes. I decided to go with a sweet treat first ūüôā Today’s recipe is a muffin that is delicious and not overloaded with sugar. I used applesauce and some mashed banana to add some¬†sweetness in place of just using sugar.¬†Also, in trying to keep this treat on the healthier side I used¬†half whole wheat flour and half white flour, if you don’t like the taste of¬†whole wheat flour¬†or don’t have any on hand¬†you may use all white flour.¬†The brown sugar and cinnamon topping¬†is optional, but I highly recommend you do not skip¬†it. It’s the¬†icing on the cake!¬†I will tell you this is the first time I have made these muffins and they were great! The only thing I will change in the future is to add some walnuts to the batter, I love the taste and the crunch that the nuts add to most quick bread and muffins.

Moving on, if you are planning on making more than one meal during the week¬†that¬†call’s for cooked &¬†mashed or puree’¬†squash, I would cook it all at the same time.¬†Put the squash to be used at a later time in the¬†refrigerator. It save time and energy.


  • 1 mashed banana
  • 1 cup cooked and mashed butternut squash (directions at the bottom of page)
  • 4 eggs
  • 1/3 cup applesauce
  • 1/3 cup white sugar
  • 6 Tablespoons canola or vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour

Optional Topping (not optional)

  • 1 teaspoon cinnamon
  • 1/4 cup brown sugar


Mix together banana, applesauce, squash, eggs, sugar and oil, until well blended.

In a separate bowl mix salt, soda, powder, cinnamon, and flours.

Add dry ingredients into the wet. Mix until batter forms.

Pour into greased or lined muffin pans.

Combine brown sugar and cinnamon. Sprinkle onto muffins.

Bake at 350 for 16-18 minutes!

This recipe makes about 24 regular size muffins.

* Directions for cooking the squash РPreheat oven to 425 F. Line a cookie sheet with tin foil and spray with non-stick cooking spray. Cut squash in half lengthwise and scoop out seeds. Brush cut sides with melted butter. Place squash cut side down on pan. Bake about 45 minutes or until squash is tender.

Peel the skin off and put the ‘meat’ of the squash in a bowl and mash.


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Banana Blueberry Muffins

As a child growing up, I can still remember¬†waking up to the smell of blueberry muffins baking away in the kitchen. It was definitely one of my favorites! I must admit, I always made an attempt¬†to¬†choose the one with the most berries,¬†before my sisters had an opportunity to. Oh those were the simple¬†times…

There are several foods in our home that do not know seasons. Blueberry’s and bananas are two of them.¬†You¬†will find these scrumptious¬†fruits in my kitchen everyday of the year. I always try to keep both, bananas and blueberries, in the freezer for my kiddos, who love to make smoothies with them. Meanwhile, I like to keep them on hand for mid-morning¬†muffins and quick breads. Who doesn’t like to indulge¬†in a sweet, delicious muffin full of fruit,¬†when it is still warm from the oven? I know that I cannot resist!

For many, many years now I have used the same recipe for my banana muffins. All of¬†the variations to the muffin are just that, an addition to my trusty recipe. This is a recipe that is worthy of¬†change. I do believe I have a new banana muffin recipe that will replace¬†my old staple.¬†I have yet to try switching up the blueberries¬†with the various other combinations such as chocolate chips, pecans, walnuts, etc… but I do belive that this recipe will be just as adaptable as my ol’ faithful.

I discovered this recipe online while checking out other blogs,and it called my name. The origin of these must-try muffins comes from a hotel in Washington, The Weinhard Hotel and was shared by the ladies from  take a moment to check out their wonderful dishes!

  • 2 eggs, room temperature
  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 teaspoons vanilla
  • 6 ripe bananas
  • 2 cups sugar
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 cups frozen blueberries

Preheat oven to 350 degrees. Line 2 12-count muffin pans with liners or spray with nonstick spray.

In a large bowl, mash the bananas. Whisk or stir in the eggs, butter and vanilla. Set aside.

In a separate bowl, whisk together the sugar, flour, baking powder, baking soda and salt. Add to the wet ingredients and stir till combined, making sure all flour on the bottom of the bowl gets incorporated.

This batter is thick, do not overmix. You will end up with tough muffins ūüôā

Fold in the frozen blueberries (yes, make sure they stay frozen, it helps them to not settle to the bottom of the muffin well). Spoon enough batter into each muffin well to fill it just to the top. Bake for 30 minutes or until starting to turn golden brown. Place pan on a rack till muffins are cool enough to handle, then remove them to cool further. Serve warm with a small pat of butter, enjoy with your coffee or however you prefer.

This recipe was adapted from and originally from The Weinhard Hotel.


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