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Squash, banana & sultana muffins

Squash, banana & sultana muffins


These subtly sweet muffins are perfect for breakfasts on the go, or serve them warm with butter

  • Feeds 12 Feeds 12
  • Ready in 55 minutes

Each serving contains

  • Energy
    691kj 165kcal
  • Fat
    Med 11%
  • Saturates
    Low 6%
  • Sugar
    Med 7%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 20g

Bring Co-op to your front door

Big Bag Option


  • 300g butternut squash or leftover pumpkin, peeled and chopped
  • 2 Co-op British free range eggs
  • 75g Co-op low fat natural yogurt
  • 75ml Co-op vegetable oil
  • 1 ripe Co-op Fairtrade banana, mashed
  • 1 tsp vanilla extract
  • 225g Co-op self raising white flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 50g sultanas


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Line a 12-hole muffin tin with paper cases
  3. Put the squash onto a nonstick baking tray
  4. Roast for 20-25 mins, until very tender
  5. Allow to cool
  6. Put in a bowl with 50ml water and purée with a stick blender until smooth
  7. In a large bowl, mix the eggs, yogurt, vegetable oil, mashed
  8. banana and vanilla until smooth
  9. Stir in the purée, then fold in the flour, bicarb, cinnamon, nutmeg and sultanas
  10. Fill the paper cases three-quarters full with the mixture and bake for 18-22 mins, until golden and a cocktail stick comes out clean when inserted into the centre
  11. Allow to cool in the tin for 15 mins before removing to cool completely

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