Banana Oat Chocolate Chip Muffins with Butternut Squash

Banana Oat Chocolate Chip Muffins with Butternut Squash

Banana Oat Chocolate Chip Muffins with Butternut SquashBanana Oat Chocolate Chip Muffins with Butternut Squash

Banana Oat Chocolate Chip Muffins with Butternut Squash

Banana Oat Chocolate Chip Muffins with Butternut Squash Banana Oat Chocolate Chip Muffins with Butternut Squash Banana Oat Chocolate Chip Muffins with Butternut SquashBanana Oat Chocolate Chip Muffins with Butternut Squash Banana Oat Chocolate Chip Muffins with Butternut Squash Banana Oat Chocolate Chip Muffins with Butternut Squash

 

Hello! It’s time to get baking with these Banana Oat Chocolate Chip Muffins with Butternut Squash which were inspired by the  Minimalist Baker’s 1-Bowl Vegan Pumpkin Muffins. This means the butternut squash in this recipe can be easily substituted with pumpkin. I made these muffins for my dad and brother when they came to visit…..let’s just say the muffins passed with flying colors. Feel free to add any kinds of toppings to Banana Oat Chocolate Chip Muffins with Butternut Squash that your heart desires.

Banana Oat Chip Muffins with Butternut Squash

Banana Oat Chip Muffins with Butternut Squash

Ingredients

  • 2 flax eggs 2 Tbs. ground flax + 6 Tbs. water, mix together and let sit to thicken
  • 2 large ripe bananas mashed
  • 1 c. butternut squash mashed
  • 3/4 c. white sugar or sugar substitute I used erythritol
  • 1/4 c. melted coconut oil or MCT oil
  • 1 tsp. vanilla extract
  • 1 1/2 c. gluten free flour blend
  • 3/4 c. compliant chocolate chips I used Enjoy Life brand
  • 1 c. gluten free rolled oats
  • 2 tsp. baking soda
  • 1/4 tsp. sea salt

Instructions

  1. Preheat the oven to 350 degrees F and prepare muffin tins by lining with a paper liner or greasing lightling.
  2. Prepare the flax egg and set aside until it thickens, about 5 minutes.
  3. In a large bowl mix together the banana, squash, sugar, oil, and vanilla extract.
  4. Add the gluten free flour blend, chocolate chips, rolled oats, baking soda, and sea salt. Stir until just combined and do not overmix.
  5. Scoop about 1/4 c. batter into each muffin tin liner or greased muffin hole.
  6. Bake for 10-12 minutes or until a toothpick inserted into the middle comes out clean.
  7. Remove from the oven and let cool in the muffin tin.
  8. Store in an airtight container. I like to keep mine the refridgerator and warm up before eating.

 

 

Banana Oat Chocolate Chip Muffins with Butternut Squash

Banana Oat Chocolate Chip Muffins with Butternut Squash

(Visited 33 times, 1 visits today)

Leave A Comment

Leave a Reply