Muffins with banana and squash - Frederikke Wærens
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Muffins with banana and squash

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

Recipe for 6-8 persons
Prep 15 mins
Cook 25 mins
Total 40 mins


Muffins with banana and squash


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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