Butternut Banana Mini Muffins

Who says easy treats can’t be nutritional, too? Don’t forgo breakfast due to hectic mornings or compromise health with pre-packaged afternoon snacks. These butternut banana mini muffins are packed with fruits, veggies, and whole grains for natural nourishment on-the-go.

This recipe was shared with us by Wilton; they make those cool mini muffin tins! They also offered some tips, which I’ve modified to fit dairy-free diets, for ensuring that both you and your kids sneak in nutrition whenever possible:

• Pump Up with Probiotics. Keep guts healthy by using dairy-free yogurt as a fruit dip or pick an unsweetened variety to sub for mayo or dairy-free sour cream in dressings or dips. You can even substitute it for eggs or some of the oil in baking recipes to reduce calories and fat.
• Make it fun. Let kids get creative by using cookie cutters on whole grain bread, tortillas, or nutritional bars (mini cutters are great for bite-sized!) to build their own snacks. Or, have them make funny faces using natural peanut butter, raisins and fruit, like sliced bananas, apples or pears.
• Sneak in veggies. Bakers are using veggies more than ever before in new, inspirational baked treats. Many vegetables have a natural sweetness, so your family won’t taste the difference during snack time. Try these butternut banana mini muffins or carrot and zucchini cookies.

Special Diet Notes & Options: Butternut Banana Mini Muffins

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free, vegan, and plant-based butternut banana mini muffins, you can use 1 egg replacer (such as Ener-G or Bob’s Red Mill) or flax egg. Recipes like these banana mini muffins one are fairly forgiving without eggs, since they get extra binding from the pureed fruit and vegetables.

Wilton

Butternut Banana Mini Muffins

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 48 mini muffins

Course: Breakfast

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 ½ cups all-purpose flour can sub whole wheat pastry flour or white-wheat flour for heartier muffins
• 1 cup quick oats
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice
• 1 ¼ cups butternut squash puree can substitute pumpkin
• ¾ cup firmly-packed light brown sugar
• ¾ cup mashed banana about 2 medium bananas
• 1 egg see notes in post above for egg-free options
• 2 tablespoons non-GMO canola oil or baking oil of your choice
• 1 cup dried cranberries

Method

 

1. Preheat your oven to 350°F. Grease mini muffin pans.
2. In a large bowl, whisk together the flour, oats, baking soda, salt and pumpkin pie spice.
3. In medium bowl, whisk together the squash, sugar, banana, egg and oil. Make a well in center of the flour mixture; whisk in the squash mixture until just combined. Stir in the cranberries.
4. Fill the muffin tins 2/3 full with batter. Bake for 12-14 minutes or until toothpick inserted into center of a muffin comes out clean.

Tried this recipe?

Let us know how it was!