Winter Squash Banana Muffins

Preheat the oven to 350 degrees.

Line muffin pans with paper liners or grease them well. This recipe makes 14-18 muffins depending on how much batter you drop in each one.

Prepare the streusel topping by combining the flour, sugar, and butter in a medium sized bowl. You want room to work. Use a pastry blender to work the three ingredients into a mealy-looking mixture then stir in the walnuts. Set aside while you prepare the muffin batter.

Using a heavy mixer, combine the coconut oil, sugar, and squash puree. Mix at high speed until creamy and perfectly blended.

Add the egg and the mashed banana. Continue at high speed.

Add the yogurt. Beat until all is perfectly blended.

Sift the flours, baking powder, baking soda, salt, and cinnamon together.

Stir the apple bits into the flour mixture.

Using a low speed, add the flour mix to the creamy mix a little at a time, scraping the bottom and sides of the bowl for even mixing.

Fill the muffin cups 2/3 full. Using an ice cream scoop can be helpful for the job.

Divide the streusel topping among the muffins and pop the pans in the oven. They will bake in 15-20 minutes. Test with a toothpick or sharp knife. The surface of either should come out clean, no raw clinging dough on the sides.

Cool the muffins and then store in an airtight container. The flavor improves once they have sat overnight. The fruit flavors blend into a whole new experience. If you have any muffins left, know that they freeze well.