Easy Butternut Squash Muffins

Reasons To Love These Butternut Squash Muffins 

They’re Soft, Moist, and Perfect for Little Mouths: These butternut squash banana muffins have the ideal texture for small children — soft, moist, and easy to chew. That makes them perfect as baby-led weaning muffins, since they’re gentle on gums and easy to hold. 

Toddlers love how fluffy they feel in their hands (and mouths), and parents love that there’s no crunch or crumbly mess. They’re a simple way to offer soft muffins for toddlers without relying on overly processed store-bought options.

Naturally Sweet and Sugar-Free for Baby-Friendly Baking: Thanks to the natural sweetness of ripe bananas and roasted butternut squash, these muffins don’t need any added sugar. They’re a wonderful choice if you’re looking for sugar-free toddler muffins that still taste delicious. Babies can enjoy them too, since they’re completely free from refined sugar, making them a great healthy baby snack for any time of day. 

Packed with Goodness and Hidden Veggies: These muffins are a little powerhouse when it comes to nutrition. The butternut squash adds fiber, vitamin A, and a lovely creaminess, while bananas bring potassium and extra natural sweetness. 

It’s a great way to sneak veggies into your little one’s diet without any fuss — ideal if you’re trying to offer hidden veggie muffins that still feel like a treat. They’re the kind of healthy muffins for picky eaters that win both kids and adults over.

Versatile Enough for Any Time of Day: One of the best things about these muffins is how flexible they are. They work just as well for a healthy breakfast for toddlers as they do for an afternoon snack or even a light dessert. 

You can serve them warm with a bit of yogurt, pack them into a lunchbox, or keep one handy as an on-the-go toddler snack. It’s this kind of everyday versatility that makes them such a staple for busy families looking for toddler-friendly treats that tick all the boxes.

Easy to Make, Easier to Love: Whether you’re new to baking or just short on time, this recipe is beautifully simple. You only need one mixing bowl and a few basic ingredients, and you’ll have a batch ready in under 30 minutes. That means it’s perfect for quick, healthy toddler snack prep or for whipping up a fresh batch of baby-led weaning muffins on a Sunday afternoon. 

And because the ingredients are so straightforward, it’s easy to make swaps for allergies or dietary preferences without sacrificing flavor.

Freezer-Friendly for Family Meal Prep: If you love meal prepping or just want to have snacks on standby, you’ll be happy to know these are freezer-friendly baby snacks that reheat like a dream.

They’re ideal for make-ahead toddler meals or those chaotic mornings when you need something nourishing in a hurry. Just warm one up, and you’ve got a fresh, healthy muffin that’s ready to go — no stress, no mess, just wholesome goodness straight from your freezer.

Ingredients

• 3 ripe bananas 
• 1 cup butternut squash puree (homemade or canned works great)
• 2 large eggs
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda

Optional

• ½ tsp cinnamon
• 1 tsp vanilla extract

Instructions

1. Preheat your oven: Preheat your oven to 175°C (350°F) and line a muffin pan with paper liners or lightly grease it.

2. Mash the bananas: in a large mixing bowl until smooth. If you’ve got little helpers around, this is a great task for them.

3. Add the wet ingredients: Stir in the butternut squash puree, crack in the eggs, and pour in the melted butter. Give everything a good mix until well combined. If you're adding vanilla extract, pop it in now.

4. Time for the dry ingredients: Add the flour, baking powder, and baking soda directly into the bowl. If you’re using cinnamon, toss it in too.

5. Mix gently. Use a spatula or wooden spoon to fold everything together. Try not to overmix — just until no dry flour is visible.

6. Spoon the batter into the muffin pan, filling each cup about ¾ full.

7. Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

8. Cool & enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips For Success 

Choose Ripe Bananas for Natural Sweetness: The riper the bananas, the better the flavor — I’m talking about those deeply speckled, almost-black ones that are a little too soft for snacking. They add natural sweetness and moisture to the muffins, which is perfect if you’re avoiding added sugars for babies and toddlers.

Use Smooth Butternut Squash Puree: Whether you roast and blend your own or grab a jar of baby food squash puree, make sure it’s smooth and lump-free. A silky puree blends better with the batter and gives your muffins that soft, tender crumb. Plus, sneaky veggies in baked goods? Always a win with picky eaters.

Don’t Overmix the Batter: Once you add the flour, gently fold the ingredients together just until you don’t see any streaks of dry flour. Overmixing develops the gluten in the flour, which can make muffins tough or rubbery, and nobody wants that, especially when you're aiming for soft and baby-friendly!

Check Early and Don’t Overbake: Set your timer for the lower end (12 minutes) and check with a toothpick. Every oven’s a little different, and you want them just set in the center with a soft, springy top. Overbaking can dry them out, especially important when baking for little ones who need softer textures.

Freeze for Busy Days: These muffins freeze like a dream. Once they’re fully cooled, toss them into a ziplock bag or an airtight container and freeze for up to 2 months. Reheat in the microwave or let them thaw naturally in a lunchbox — a lifesaver for hectic mornings and hungry toddlers!

Ingredients, Substitutions, And Additions 

No Eggs? No Problem!: If you need egg-free muffins for an allergy-friendly bake or you’re looking to make vegan baby muffins, you’ve got some great options. Instead of eggs, mix ground flaxseed with water to create a “flax egg” — just let it sit for a few minutes until it gels.

Unsweetened applesauce or Greek yogurt also works well to hold the muffins together and keep them soft. Even mashed avocado adds creaminess and healthy fats while keeping the texture tender, which is perfect for baby-led weaning.

Need a Dairy-Free Swap?: Making dairy-free muffins is super easy with this recipe. You can use melted coconut oil in place of butter for a subtle sweetness, or go with a neutral oil like avocado oil or light olive oil. Unsweetened applesauce is another great substitute if you want to cut down on fat without sacrificing moisture. 

Going Gluten-Free? Totally Doable: You can still enjoy these as gluten-free muffins by swapping the all-purpose flour with a trusted gluten-free flour blend. Just make sure it contains xanthan gum, or add a little yourself to help with structure. Oat flour is a favorite for baby-friendly gluten-free recipes, and it makes the muffins extra soft, ideal for toddlers. A mix of oat and almond flour can also boost nutrition while keeping the texture light and tender.

Want More Flavor Without the Sugar?: It’s easy to enhance the taste while keeping these healthy muffins for kids. Add a splash of vanilla extract for a warm background note, or mix in cinnamon or pumpkin spice for cozy, comforting flavor. Even a little nutmeg or ginger can create a nice twist. These spices are perfect when you want to add dimension without needing any added sugar.

Sneak In Extra Nutrition (They’ll Never Know): If your goal is to make hidden veggie muffins that still taste amazing, toss in some finely grated carrot or zucchini (just pat them dry first). They blend right in and add a little extra goodness. Stirring in chia seeds or flaxseed gives a gentle fiber and omega-3 boost — great for growing little ones. 

And if you want a bit more protein and healthy fats, a spoonful of nut butter or seed butter adds richness, making these healthy muffins for picky eaters even more satisfying.

Serving Suggestions 

A Healthy Breakfast for Toddlers and the Whole Family: These butternut squash banana muffins are a great option for a healthy breakfast for toddlers, babies, and even busy parents. 

They’re soft enough for baby-led weaning breakfasts — just break them into chunks or strips for tiny hands. Toddlers can enjoy one with a side of fruit like sliced banana or soft pear, while adults can pair theirs with a coffee and a spoonful of yogurt for a quick family breakfast that’s both comforting and nourishing.

Toddler Lunchbox Ideas That Actually Work: If you’re looking for toddler lunchbox ideas that won’t come back uneaten, these muffins are a win. They hold their shape well, making them ideal as a baby snack on the go or as part of a finger food lunch.

Pair one with cheese cubes, avocado slices, or soft veggies, and you’ve got a balanced, kid-friendly finger food meal that works whether you’re packing for preschool or heading out for errands.

A Healthy Toddler Snack for Anytime Munchies: These muffins make the perfect healthy toddler snack when the afternoon hunger hits. They’re filling, naturally sweet, and just the right size for little hands. 

For a satisfying boost, you can add a smear of nut butter or serve with a cup of milk. Babies love them as a baby afternoon snack too — they’re soft, safe, and mess-free. You’ll feel good knowing you’re offering a sugar-free toddler treat that’s wholesome and delicious.

Refined Sugar-Free Dessert That Feels Like a Treat: If your kids are craving something sweet after dinner, these muffins work beautifully as a refined sugar-free dessert. The natural sweetness from banana and squash gives them that dessert-like feel without the crash.

For a cozy finish to the day, warm it up slightly and top it with a bit of yogurt or unsweetened fruit puree. It’s a healthy baby treat and a toddler-friendly dessert you can feel good about serving.

How to store

How to Store Muffins at Room Temperature for Toddler Snack Time

Once the muffins have cooled completely, just place them in an airtight container or a reusable silicone bag and leave them on the counter. They’ll stay fresh and soft for up to three days, making them a great choice for baby-friendly muffins that are always ready when hunger strikes.

Keeping Muffins in the Fridge for Healthy Toddler Snacks All Week

If you’re planning ahead or you’ve baked a double batch for the week, storing these muffins in the fridge helps them stay moist and delicious for longer. Place the cooled muffins in a sealed container with a paper towel to absorb excess moisture. This method keeps the texture just right — soft, tender, and never soggy — making them ideal for meal prep muffins you can grab throughout the week. 

Freezing Muffins for Freezer-Friendly Baby Snacks and Toddler Meals

These muffins are a dream for batch baking, especially if you’re planning ahead for busy weeks or prepping make-ahead toddler meals. Once completely cooled, freeze them individually on a tray so they don’t stick together, then transfer them to a freezer-safe container or bag. Stored this way, they’ll stay fresh for up to two months, making them an excellent option for freezer-friendly baby snacks that are always ready when you need them. 

Warming Up Muffins So They Taste Fresh from the Oven

When it’s time to serve, reheating muffins is super simple. For soft muffins for toddlers who love a warm bite, just pop one in the microwave for 15 to 30 seconds, depending on whether it’s at room temperature or straight from the freezer. The result is a warm baby muffin with that fresh-from-the-oven feel, soft enough for even the youngest eaters and cozy enough for snack time or breakfast. 

Equipments

• Muffin pan
• Mixing Bowl 
• Airtight containers 

Nutrition 

Suitable for 6 months +

Per serving, approximate)

• Calories: 150–180 (depends on banana size and butter used)
• Protein: 3–4g (from eggs and flour)
• Healthy Fats: 6–8g (from butter and eggs)
• Carbohydrates: 22–26g (from bananas, squash, and flour)
• Fiber: 2–3g (from bananas and squash)
• Vitamin A: from butternut squash
• Vitamin B6: from bananas
• Calcium: from eggs
• Iron: from all-purpose flour and eggs

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.