Little D and I are the muffin lovers in the family. As I mentioned in my White Bean Banana Bread post, I prefer muffins and sweet breads without a lot of sugar. These get enough sweetness from the brown sugar and butternut squash. You can also substitute with canned pumpkin and add more sugar if your family prefers that. Another combo I like is banana and carrots. The possibilities are endless!
Sometimes these go into lunches with a boiled egg and fruit or are used for the quick snack. When storing, keep in the fridge or freezer as they are moist and shouldn’t be left out room temperature for more than about 24 hours.
Have a wonderful weekend!
- 1 cup cooked and mashed butternut squash
- 1 cup grated zucchini
- ¼ cup brown sugar (unpacked)
- 2 eggs
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup rolled oats (quick cooking)
- 1 cup flour (can use white or whole wheat pastry flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup milk (may not use it all)
- Preheat oven to 350. Steam butternut squash until tender, mash with a fork and place in a medium to large bowl. Grate zucchini and place in the same bowl along with the brown sugar, eggs, cinnamon, nutmeg and salt. Mix until well combined.
- In a separate bowl, add dry ingredients — oats, flour, baking powder and baking soda. Add the dry ingredients to the wet and mix. Gradually add milk and stop when the batter is thick but not too thick (you may not need the whole ½ cup).
- Pour muffins in sprayed muffin tins and bake for 20-22 minutes or until a toothpick runs clear.