Banana Squash Muffin Recipe

Winter keeps me indoors here in the cold mountains of Idaho, but homemade muffins keep me warm on the inside. Winter squash has taken over the house since we received three gigantic banana squash! I had to find recipes to use it up. I found out winter squash has many healthy nutrients and can be used for savory and sweet dishes. This winter squash is seriously slept on.

I tried it roasted with cinnamon and brown sugar and loved the flavor so much. After making amazing pumpkin cookies, this recipe popped into my mind. I didn’t see any other recipes like this, so I had to make it my own! To make sure these muffins were sweet, I added mashed bananas to create a soft and fluffy texture, which worked so beautifully.

With all that squash I had to make my own squash puree for this recipe. To do this I sliced the squash into 12 pieces, cut off the outside layer, greased a sheet pan, and baked it at 400 degrees for an hour. Once they had 5 minutes to cool, I pureed them in a food processor.

This recipe used organic flour, bananas, and sugar. This version is dairy-free but can be made with dairy products in the same portions.

Instead of making you read on forever, here is a simple recipe graphic you can download or screenshot!

These muffins turned out perfectly soft and fluffy, flavorful and nutritious. I recommend them for children and even as a breakfast muffin. You can add less sugar I found out because the chocolate chips make up for the sweetness. Enjoy this recipe and comment on how it turned out for you! Contact us for questions and updates!