Sneaky Squash Muffins

Sneaky Squash Muffins


½ cup butter, softened

½ cup brown sugar

2 bananas, mashed

1 (4.5 oz) jar squash- baby food

2 carrots, grated

2 eggs, beaten

1 cup flour

½ cup oats (quick or regular)

1 tsp baking soda

1 tsp pumpkin pie spice

½ tsp salt


Directions:


Preheat the oven to 375F. Lightly grease a 24 count mini muffin pan or a 12 count standard muffin pan.  (I prefer making mini muffins for snacks but I do think these would be a great on the go breakfast snack if baked in standard muffin size)

 

In your mixing bowl whip the butter and brown sugar until creamy. Mix in the mashed bananas, squash and carrots; stir to combine. Then stir in the remaining ingredients and stir just until combined. Spoon the batter equally into prepared muffin pan.

 

Bake 15-20 minutes or until a toothpick comes out clean after inserting it. Cool in pan for 10 mins before removing to cool completely.

 

These can either be stored at room temp or you could freeze them for to go lunches or snacks.

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