Ingredients:
- 1/2 cup cooked butternut squash (fresh pureed or frozen thawed)
- 4 Tbsp. butter, melted
- ½ c sugar or honey
- 2 eggs, beaten
- ½ cup ripe banana, mashed
- 1 ¾ cup Pamela’s Pancake & Baking Mix – Gluten Free
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
Preparation:
PREHEAT: Oven 350 degrees Fahrenheit
PANS: 4 mini muffin baking pans, small saucepan
COOKING UTENSILS: Mini paper baking cups (white – no dyes), mixer, large bowl, wire whisk
COOK TIME: 18 minutes
PREP TIME: 10 minutes
Number of Servings: 48 mini muffins
Beat together the cooked Butternut Squash, melted butter, sugar or honey, beaten eggs until smooth. Then add all the remaining ingredients to butternut banana mixture and mix together well. Place paper baking cups into muffin pans. Spoon mixture into each muffin well. Place in oven. Bake for 18 minutes or until toothpick test comes out clean.
Additional notes and Options:
Add walnuts or almonds, finely chopped. Add dried blueberries or cranberries. These can also be served with cream cheese, butter, nut butter, or no sugar added fruit jam
4+ Nature-made COLORS: orange, golden, white, brown, + tan, blue or red
5+ Food GROUPS: grains, vegetables, fruit, eggs, sweet, + nuts
PERFORMANCE RATING: 4+/5+
*Butternut Squash is considered a Winter Squash.
