It felt like fall several weeks ago. The air was cool and crisp, and it reminded me of a day nearly a year ago that inspired me to begin this blog in the first place—a day in which I felt God calling me on an adventure with Him (you can read more about that blogpost here: https://anticipatingadventure.com/2019/11/10/example-post/)
The weather has heated up since then and will probably stay warm until late October. It’s pretty typical here. Nonetheless, I’m thankful for this season, and I’m reminded that, no matter how crazy this year has been or how devastating the losses, God is still faithful. He still causes the sun and moon to rise, and He still causes the seasons to come and go.
He made the moon to mark the seasons, the sun knows its time for setting.”Psalm 104:19
He also brings beauty with each season, and I always see a lot of beauty and meaning in this one. I’m glad to get to experience it once again. It has been refreshing to my soul.
The few days of crisp air that we were able to enjoy last month got me in the mood to do some baking and a little experimenting of my own, so after some basic research on muffin recipes, several muffin-making attempts, many tweaks, and a kind friend who was graciously willing to try each batch, banana butternut butterscotch muffins were born.
These muffins are moist and fluffy, with a hint of banana and a blend of spices that mix together to make this cozy, autumn treat. The butterscotch chips add a kick of extra flavor and just the right amount of sweetness. Added bonus: butternut squash is one of the main ingredients in these muffins, so you can rest assured that you are eating your veggies while you enjoy this baked good.
While I was making these muffins a few days ago, I couldn’t help but notice how much our home smelled like autumn. The spices are so fragrant and really warm up the whole house. These muffins would be perfect to bake on a chilly morning to enjoy with a cup of coffee for breakfast or as an afternoon snack. Or really whenever your heart desires. They are quite delicious, and I hope you’ll think so too.
If you make this recipe, please leave a comment on this post and let me know what you think! I’d love to hear how they turn out for you. Also, feel free to substitute the butterscotch chips for chocolate or white chocolate chips if that is more your style. The white chocolate chips go well with this muffin, and if you are anything like my mom, I’m sure you’ll think the chocolate chips do too!
Here’s the recipe, without further ado:
BANANA BUTTERNUT BUTTERSCOTCH MUFFINS
- ½ c apple sauce, unsweetened
- ½ c cubed butternut squash, roasted
- ½ c banana (about 1 banana)
- ½ c light brown sugar
- 1/3 c granulated sugar
- 1 egg
- 1 t vanilla
- 1 ½ c flour
- 1 t cinnamon
- ½ t cloves
- ½ t pumpkin pie spice
- 1 t baking soda
- 1 t baking powder
- ½ t salt
- ½ c butterscotch chips
Preheat oven to 350 degrees. Blend the apple sauce, butternut squash, banana, brown sugar, sugar, egg, and vanilla in a blender until smooth.
In a bowl, combine the flour, cinnamon, cloves, pumpkin pie spice, baking soda, baking powder, and salt. After mixing, add the butterscotch chips and mix again. Add the wet ingredients to the dry mix and stir until blended. Do not over stir. Place in muffin liners and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Makes 12 muffins.