Butternut Squash Banana Blender Muffins are quick & easy to whip up in your blender, veggie-loaded, & is the perfect healthy breakfast recipe! Dairy-free and easily gluten free or vegan.
Why these banana muffins are so good
You mix them all in your blender! I highly suggest using a high-speed blender to make the job easier, but I get that a Vitamix is not in everyone’s budget. I’ve included how to make these with a traditional blender so that these butternut squash banana muffins can still be your’s!
Perfect for breakfast or snack. Made from good-for-you ingredients.
Quick and easy to make. Again, blender. Blender muffin recipes (especially healthy ones) are any busy person’s BFF.
Healthy. Made with butternut squash, bananas, oats, and a little maple syrup or honey…these muffins are the perfect breakfast to fuel your day.
Perfect for meal prep. They bake up quick and store like a dream in your fridge or freezer. So bake them when you have time and enjoy them when life is busy.
Easily gluten free when your use certified gluten free oats.
Naturally dairy-free, nut-free and can easily be made egg-free/vegan when you use flax “eggs” instead of eggs in the batter.
Where do I find butternut squash puree?
Year round, I can easily find butternut squash puree in most grocery stores here in the United States in the following locations
- with the canned vegetables
- baking aisle
- with canned pumpkin in the fall
Every store keeps it in a different place, so don’t be afraid to ask an associate if you can’t find it!
You can also buy it online and have it show up at your doorstep!
However, if you can’t find butternut squash puree or just prefer to make your own, you can simple do so by cooking a butternut squash in your preferred way. Drain off any cooking liquid and use a potato masher to mash the fresh or put the cooked butternut squash flesh into a blender and puree!
Tips
- Make sure the bananas are ripe. For best results, your bananas should be brown and spotty. As bananas ripen they get sweeter and softer, making them perfect for banana baked goods…like these muffins!
- Use parchment paper muffin liners. I love this brand and find they are the best for easy peeling muffin liners. Another great (no waste) option is silicone muffin liners.
- Don’t over mix. This will result in dense, gummy muffins….while still delicious!
How to best store these banana muffins
These blender muffins will store best in an airtight container in your refrigerator. Because they have added fruits and veggies that add to their moisture, storing these healthy muffins in the refrigerator will keep them fresher longer and prevent molding.
Another storage option is to freeze these muffins. They freeze really well, so they wonderful for stocking your freezer with. I suggest storing them in a large freezer bag or freezer-safe large container.
To defrost, take them out of the freezer and leave them on the counter to thaw overnight. Or if you want one NOW, you can warm a muffin in the microwave for about 20-30 seconds.
Suggested Adaptations
- Replace the butternut squash with pumpkin puree or cooked and mashed sweet potato.
- Make these banana muffins vegan/egg-free. Use 2 flax “eggs” to replace the 2 eggs in the recipe.
- Not a banana fan? You can sub the banana in this recipe with unsweetened applesauce.
- Add some chocolate chips to the batter or on top for some extra fun!
Other easy veggie-loaded muffin recipes
- Oatmeal Green Smoothie Muffins
- Cinnamon Zucchini Banana Muffins
- Healthy Zucchini Lemon Muffins
- Chocolate Zucchini Paleo Muffins
- Egg-Free Chocolate Butternut Squash Muffins
- Healthy Chocolate Muffins (with veggies!)
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Butternut Squash Banana Blender Muffins
Ingredients
- 2.5 cups rolled oats use certified gluten free oats for gluten free option
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs sub 2 flax "eggs" for egg-free
- 1 cup ripe and mashed banana
- 1 cup butternut squash puree
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup maple syrup
- 1/2 tablespoon vanilla extract
Instructions
- Preheat your oven to 375℉ and line a 12-hole muffin tin with liners.
- In your blender, combine the oats, cinnamon, baking power, baking soda, and salt. Pulse several times until oats are finely ground and resemble flour.
- Add banana, butternut squash puree, eggs, vanilla, and oil to the blender. Blend to combine. Scrape down the sides of the blender to make sure all ingredients has been incorporated into the batter. Note: This works best in a high-speed blender. If you do not have a high-speed blender or your blender seems to be taxed by the thickness of the batter, you can blend in batches or combine dry ingredients (after pulsing into flour) and wet ingredients in a bowl and mixing.
- Portion out the batter into the prepared muffin tin. If desired, you can top the muffins with some chocolate chips, a little brown sugar or coconut sugar, or a thin slice of banana.
- Bake for 20-22 minutes or until the tops of the muffins are golden brown and a toothpick inserted into the middle comes out clean.
- Let muffins cool in tin for about 5 minutes before transferring to a cooling rack. Allow muffins to cool for 15 minutes before enjoying. Allow leftovers to cool completely before storing in your fridge for up to 5 days or in your freezer for up to a month.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
These are great! I subbed a can of pumpkin purée instead of butternut squash and it was super. I appreciate that there’s just 6g of sugar per muffin since it’s primarily for my kiddos snack.
I am so glad you enjoyed them!
So easy and really delicious. I added a few chocolate chips on top and my kids are convinced they are the best dessert
Ha! That is awesome!
These are so delicious!! Like all the recipes I’ve tried from this website. I’ve subbed with pumpkin puree and sweet potato puree (canned) and both of those options turn out great. Thanks for all these healthy snacks.
Delish!! I didn’t have any bananas, so sub’d applesauce and these are great! I will increase the cinnamon next time; I thought it could use more – but I love cinnamon. Thanks for the recipe!
So glad you enjoyed, Tracey! I love using applesauce in these too. Thanks for taking the time to leave a review and star rating!
These are very tasty. I used canned pumpkin, doubled the cinnamon as I love cinnamon, and added a cup of walnuts after blending. Since the ingredients are mixed in a blender, I didn’t feel like mashing the bananas separately to measure out 1 cup, so I just used 3 medium sized ones and called that good. They turned out great! I did get 15 muffins instead of only 12, but no complaints there! I will likely be making these again for my family.
I am curious though – could both the banana and butternut squash be replaced with pumpkin to make a pumpkin muffin?
So glad you liked them, Lexi! And yes, both the banana and butternut squash could be replaced with pumpkin. I like how you think. Just a heads up, though, that they would be less sweet since the banana adds a good amount of sweetness to the muffins.