Banana Squash Muffins

My sister has this theory, that our kids (hers and mine) will eat anything in a muffin. This is why we have a ridiculous amount of muffins posts on our blog. I was recently complaining to her about my son being on a vegetable strike lately.

Her response: “Put them in muffins…”

My response: “Uh, yeah I’ll get right on that.”

There must be a reason she is the slightly older, yet much smarter one…

It worked. Really worked! My veggie hating preschooler ate enormous amounts of these banana squash muffins. And yes, you can expect more veggie muffin concoctions down the road.

Ingredients:
1 stick butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs well beaten
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 smashed bananas
1/3 cup frozen squash (thawed)

Topping:
1/4 cup crushed walnuts (or sometimes I use quick cooking oats instead to mix things up a bit)
1 1/2 tablespoon sugar
1 tablespoon cinnamon

Step 1:
Mash together bananas and squash.

Step 2:
Add butter, eggs, sugars and vanilla to banana – squash mixture.

Step 3:
Mix together dry ingredients. Add to wet ingredients. Fill cupcake/muffin liners 3/4 full. Sprinkle with walnuts and cinnamon sugar.

Step 4:
Bake at 350 degrees for 20 minutes.

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