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Blender Banana Nut Muffins

Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins


  • 1/3 cup cooked butternut squash
  • 1 ripe banana + 1/4 banana to thinly slice for the tops of the muffins
  • 2 large eggs
  • 3 tablespoons rolled oats I use Bob's Red Mill
  • 1 tablespoon flaxseed meal I use Bob's Red Mill
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 cup finely chopped pecans or walnuts


  • Preheat the oven to 350 degrees.
  • Blend all of the ingredients together except for the extra banana slices and nuts in a blender until smooth. Add the nuts to the batter and stir well to combine. Pour into silicone muffin liners or a well greased muffin tin. Top with banana slices and push in a little into the batter. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.