Muffins with banana and squash – A recipe for spongy, moist muffins with banana, squash, and buttermilk.
These muffins are made with a little less sugar than usual, as the bananas are very sweet. They are perfect for packed lunches and can easily be frozen.
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Muffins with banana and squash
Ingredients
Muffins with banana and squashInstructions
Preheat the oven to 175 C convection.
Squeeze the excess water out of the grated squash. Blend the bananas and combine them with the grated squash. Stir the eggs, buttermilk, and melted butter into the mixture.
In a separate bowl, mix together the all-purpose flour, sugar, baking soda, baking powder, vanilla sugar, salt, and cinnamon.
Gently fold the wet ingredients into the dry ingredients using a spatula or a dough scraper. Finally, fold in the chopped chocolate.
Divide the batter into 12 muffin cups and bake them for 25 minutes. Allow them to cool before serving. Enjoy!
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