Squash and Banana Mini Muffins

Published 11:19 am Thursday, August 7, 2014

1 1/2 cups all-purpose flour

1 cup quick oats (uncooked)

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1 1/4 cups thawed frozen pureed winter squash

3/4 cup firmly-packed light brown sugar

3/4 cup mashed banana (about 2 medium bananas)

1 egg

2 tablespoons canola oil

1 cup dried cranberries

Preheat oven to 350 degrees. Prepare mini muffin pan with vegetable pan spray. In large bowl, stir together flour, oats, baking soda, salt and pumpkin pie spice.

In a medium bowl, whisk together squash, sugar, banana, egg and oil.

Make a well in center of flour mixture; whisk in squash mixture until just combined. Stir in cranberries.

Fill cavities 2/3 full with batter. Bake 12-14 minutes or until toothpick inserted into center of muffin comes out clean.

Makes about 48 mini muffins

Recipe Courtesy of Wilton Products