Banana Butternut Squash Muffins

Yum and Double yum!!!! This was a hit at my house. I have been scouring the Internet to find butternut squash recipes for more than just soup. Did you know that you can take just about any pumpkin recipe and subsitue butternut squash? So that is what I have been doing. This recipe organally called for pumpkin but I swapped it. So try it, it is worth it!  

Banana Butternut Squash Muffins

INGREDIENTS:

2 ripe bananas, mashed 2 eggs 1/3 cup vegetable oil 1 1/3 cups butternut squash puree 1 cup white sugar

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 3/4 cup raisins or chocolate chips(optional but make them yummy!)

DIRECTIONS:Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line it with cupcake papers. In a large bowl, stir together the mashed banana, eggs, oil, squash, and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Add powder sugar frosting if desired. For the Powder sugar frosting, mix about ½ cup of powder sugar with about 1 tsp to 1TBSP of milk.