Butternut Squash Muffins

1 cup mashed butternut squash
1 mashed small and very ripe banana
1/4 cup applesauce
2 tablespoons oil
2 eggs
1/2 cup buttermilk
2 cups flour
2 tablespoons ground flaxseed meal
1/2 cup brown sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Preheat your oven to 350 degrees and grease a muffin tin. In order to mash the squash, you first have to cook it to make it soft. You can dice it up and put it in the microwave for a few seconds at a time until it’s soft or you can dice it and boil it. If you want, you can make baked butternut squash and then use the leftovers for this recipe. Mash it with a potato masher or run it through a food processor. You’ll need two mixing bowls. In the first one, combine the mashed squash, mashed banana, applesauce, oil, eggs, buttermilk and brown sugar. Stir it until it’s well mixed. In the second bowl, combine the flour, flaxseed meal, baking soda, baking powder, salt and the spices. Add the wet mixture into the dry ingredients and stir just until it’s all moist. Don’t over stir it or it will make for hard muffins. Spoon your batter into the muffin cups and bake your muffins for about 20 minutes. Let them cool a little before trying to take them out of the muffin tin and cut them open. Enjoy them.


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