Autumn Squash and Banana Muffins

Squash and pumpkin are both at their best at the moment and this recipe makes the house smell of gorgeous autumnal spice. We recommend enjoying these delicious muffins curled up on the sofa with a cup of tea!

 

Ingredients:

250g self raising flour

1 tsp baking powder

110g caster sugar

2 tsp cinnamon

1 tsp vanilla essence

1 mashed banana (the riper the better)

2 heaped tbsp pumpkin puree

125ml full fat natural yogurt

 2 eggs, whisked

75ml melted butter

A couple of tbsp of leftover crumble mix or rolled oats as a topping (optional)

 

Method:

• Preheat the oven to 160C fan, line a muffin tray with muffin cases 
• Mix the flour, baking powder, caster sugar and cinnamon together in a large bowl
• Mix the  vanilla, banana, pumpkin, yogurt, eggs and melted butter together in a separate bowl
• Stir the wet ingredients into the dry ingredients and beat with a wooden spoon until combined
• Distribute the cake mix into the muffin cases (be careful not to overfill)
• Top with a sprinkling of leftover crumble mix (if you have it leftover from our crumble recipe) or rolled oats and bake for 20 minutes in the oven

 

NB. Sometimes I like to make small fairy cakes rather than muffins. This recipe will make either 12 large muffins or 12 small fairy cakes and a small loaf tin. 

 

If you have any leftover pumpkin puree, why not give our  autumn squash houmous a try!