peach & butternut squash muffins

8 | July 26, 2010

As I told you last Monday my house is exploding with peaches. Not a bad problem to have mind you. Being a toddler, Mia loves muffins and when you put a house full of peaches and a child who is sick of eating eggs every morning together you have a perfect match. Of course, I’ve thrown in some butternut squash to the mix and cut down the sugar to make these perfect for the little munchkins. Moist and summer sweet, these peach and butternut squash muffins will be gone in no time. By the way, these are made with 3/4 less oil than regular muffins. The peach and butternut squash purees create the moist texture so everyone jump on in!

Peach and Butternut Squash Muffins {for toddler} makes 12 large or 40 mini muffins

  • 1 cup peeled and diced peaches* (about 2 large peaches)
  • 1 1/2 cups all purpose flour
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup butternut squash puree**
  • 1/2 cup peach puree**
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 egg

* Choose organic peaches if possible. Peaches are at the top of the “dirty dozen” list of produce to buy organic due to their high absorption rate of pesticides.

** This is a great way to use any left over baby food purees in the freezer. I used 1 cup (8 cubes defrosted) of butternut squash and peach puree from last weeks post.

Ok, lets get started. Preheat oven to 400°.

Peel, core and finely dice the peaches. You should have 1 cup. Set aside.

In a large bowl, mix the dry ingredients together. {flour, oats, baking soda, baking powder}

Next, in a separate bowl mix the wet ingredients together. {vanilla extract, both purees, sugar, oil, egg}

Add the wet mix into the dry and stir to combine. Next, fold the diced peaches into the batter.

Spoon batter into greased or muffin cup lined muffin tins. {2 mini muffin tins or 1 large 12 cup muffin tin} Place in oven and bake for 12 to 15 minutes or until an inserted toothpick into a baked muffin comes out clean. Mini muffins will take less time. So check on them often.

Remove from tins and allow to cool on a cooling rack. Pour a glass of milk and enjoy!

Now it’s the husband’s birthday so I am packing up and headed back to the 308 for a couple of days. And I swear if anyone puts anything that resembles a peach or a summer squash in my car this time I am going to loose it. And don’t worry we will still have Confession of the Mamahood tomorrow! Even if I have to climb the highest hill to get a signal.


  • Baking Serendipity

    No toddlers over here (yet at least), but I bet these muffins would be eaten up quick at my house! I love the combination of flavors :) Delicious!

  • Mungee's Ma

    Drooling over this! Oh wait, it’s for baby?

    • In Sock Monkey Slippers

      LOL! Can’t seem to save them only for the little ones. By the end of the day they are half eaten by me! They are for everyone.

  • shannon

    Just made them for my 11 month old and they’re a hit with both of us. I was a little short on peaches, so I added a little pear puree to make up the difference. Yummy!

    • In Sock Monkey Slippers

      Thanks Shannon! I’m glad you guys liked them and I love that you added pear puree!

  • Kathryn

    These look great! Please share your recipe with our readers by linkihg up at Muffin Monday. Thanks!

Leave a Comment

Your email is never shared.
Required fields are marked *