Fall

Butternut Squash Banana Chocolate Chip Muffins

January 14, 2016
Photo by Megan Olson
Author Notes

A simple wholesome chocolate chip muffin turned healthy. These jazzed up Butternut Squash Banana Chocolate Chip Muffins made are made with bananas, squash and whole grain oats. A healthy & gluten free treat everyone loves! —Megan Olson

  • Makes 15
Ingredients
  • 2 medium very ripe bananas, mashed
  • 1/2 cup canned butternut squash puree
  • 2 egg whites
  • 1/2 cup coconut oil
  • 1/2 cup reduced sugar maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup GF flour or whole wheat if not gluten intolerant
  • 2/3 cup GF oat flour
  • 3/4 cup GF rolled oats
  • 1/2 cup mini chocolate chips
In This Recipe
Directions
  1. Preheat oven 375 degrees
  2. Prepare a muffin tin with cooking spray
  3. In a large bowl, add bananas, egg whites, canola oil, maple syrup & butternut squash
  4. Using a hand mixer, combine wet ingredients
  5. To the wet add the dry ingredients (except oats & chocolate chips)
  6. Combine all ingredients thoroughly with the mixer
  7. Add oats & chocolate chips to the batter & combine by hand
  8. Fill muffin cavities with batter 3/4 full
  9. Bake 15 minutes
  10. Remove from the oven & cool on a baking rack

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