These butternut squash and banana muffins are delicious, low in sugar, and easy to whip-up in just 30 minutes with the help of a high-powdered blender. Made with mashed butternut squash, these veggie-loaded muffins are a great grab-and-go choice for a healthy breakfast.

Butternut squash banana blender muffin with a bite out of it resting on the muffin tin. Other muffins are still in the tray and scattered around the table.

Squash recipes are simply a must during the fall. And simple blender muffins that also includes butternut squash puree…well, my veggie-loading heart has just been won over.

Now, I am not short on muffin recipe ideas and I have more than one recipe for butternut squash muffins (these chocolate muffins with butternut squash are just magic) and each is delicious in its own way. And these Healthy Butternut Squash-Banana Blender Muffins are just a hearty fall staple year after year.

Mixed all in in your high-speed blender, this recipe for butternut squash muffins is the perfect thing to make for grab-and-go breakfasts or snacks. Since they are made with mashed banana, cooked, mashed butternut squash (or butternut squash puree), oatmeal and just a little maple syrup or honey, they are lower in added sugar than many other muffin recipes. These butternut squash muffins are quick to make and don’t leave you with a sink full of dishes (yay!). Since this recipe makes a batch of 12 and they are done in 30 minutes (start to finish!), easily store in your fridge or freezer, they are the perfect thing to add to your meal prep lineup!

This recipe for butternut squash muffins are naturally vegetarian, nut-free, dairy-free and can easily be gluten free when your use certified gluten free oats. You can also make them egg-free with 2 “flax eggs”.

Love veggie-loaded muffin recipes, too? Check out my popular Healthy morning glory muffins and Banana and zucchini muffins.

Process shots of how to make the batter for these blender banana muffins.

Butternut Squash

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!

How to make your own:

Making your own butternut squash puree is easy. All you need is a whole butternut squash. I really dislike cutting butternut squash, so I opt to cook mine whole either in my slow cooker or in the oven. It is as easy as poking a few holes in the squash with a knife and cooking it. No breaking a sweat! Once done, the squash is easy to cut in half and deseed. And it basically slides out of its skin.

After you have cooked, peeled and deseeded your butternut squash puree, just scoop the flesh into your blender or food processor and blend until smooth and creamy. If your squash isn’t blending easily, add a little water at a time to get things moving. Just don’t add to much or your puree will be wetter than you want for recipes!


  • 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 linersI 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!
  • Make sure you let these muffins cool. While warm muffins fresh from the oven is amazing, resist the urge to eat these butternut squash muffins right away. Let them cool for 10-15 minutes. Why? Because as they cool, these muffins will firm up and finish setting. Biting into one fresh out of the oven might make you think they are soggy in the middle and need longer to bake, when they actually don’t.
A tray of blender banana butternut squash muffins with several muffins on the white marble table.

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

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3 Butternut squash banana blender muffins stacked on one another. The top muffin has a bite taken out of it.
5 from 22 votes

Healthy Butternut Squash-Banana Blender Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American
Course: Breakfast
These butternut squash and banana muffins are delicious, low in sugar, and easy to whip-up in just 30 minutes with the help of a high-powdered blender. Made with mashed butternut squash, these veggie-loaded muffins are a great grab-and-go choice for a healthy breakfast.


  • cups rolled oats, use certified gluten free oats for gluten free option
  • teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, sub 2 flax "eggs" for egg-free
  • 1 cup ripe and mashed banana
  • 1 cup butternut squash puree
  • ¼ cup olive oil, or melted coconut oil
  • ¼ cup maple syrup
  • ½ tablespoon vanilla extract


  • high-speed blender


  • Preheat your oven to 375℉ and line a 12-hole muffin tin with liners.
  • In your blender, combine the oats, cinnamon, nutmeg, baking power, baking soda, and salt. Pulse several times until oats are finely ground and resemble flour.
  • Add banana, butternut squash puree, eggs, vanilla, oil and maple syrup 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.
Serving: 1muffin, Calories: 152kcal, Carbohydrates: 21g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 144mg, Potassium: 175mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1294IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 1mg