Want to get more veggies into your kids without the fussing and fighting? These delicious mini muffins are just the ticket! By using winter squash puree (easily available in the freezer section), you’ll have great flavor with a touch of natural sweetness, without overpowering the muffins. Pairing the squash with bananas adds a familiar taste that most kids love too. It seems like I always have brown bananas hanging around, and by keeping a few boxes of squash puree in the freezer, I’m ready to go with these bite-sized wonders. They bake fast and freeze well, a plus when you’ve got a packed schedule.
Squash and Banana Mini Muffins
Makes about 48 mini muffins
- 1 1/2 cups all-purpose flour
- 1 cup quick oats (uncooked)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/4 cups thawed frozen pureed winter squash
- 3/4 cup firmly-packed light brown sugar
- 3/4 cup mashed banana (about 2 medium bananas)
- 1 egg
- 2 tablespoons canola oil
- 1 cup dried cranberries or currants (optional)
Preheat oven to 350-degrees F. Prepare mini muffin pan with vegetable cooking spray.
In large bowl, stir together flour, oats, baking soda, salt and pumpkin pie spice.
In medium bowl, whisk together squash, sugar, banana, egg and oil. Make a well in center of flour mixture; whisk in squash mixture until just combined. Stir in cranberries or currants.
Fill cavities 2/3 full with batter. Bake 12-14 minutes or until toothpick inserted into center of muffin comes out clean.
Recipe courtesy of Wilton Products