Preheat the oven to 350. Line a muffin tin with paper liners. (You’ll need two tins, since this recipe makes about 14 muffins.)

To make the apple and squash puree: Steam 2 ½ heaping cups each of butternut squash and apples for about 10 minutes, or until tender.

Transfer to a blender or food processor and puree. (I puree mine until smooth but you could leave it a little more chunky if you prefer.)

Measure out 2 cups of the puree mix to use for this recipe.

To make the muffins: Combine flour, cinnamon, baking soda, baking powder and salt in a large bowl.

Make a well in the middle of the dry ingredients and add eggs, honey, butter, vanilla and the 2 cups of apple-squash puree.

Stir the wet mixture together in the well and then mix to combine with the dry ingredients.

Spoon mixture into prepared muffin tins. (I like to spray my paper liners with cooking spray since there’s not much fat in this recipe. It prevents the muffins from sticking to the liners.)

Bake at 350 for 18-22 minutes, until a toothpick inserted in the center comes out clean.

Cool completely. Store on the counter for 2-3 days, in the fridge for a week or in the freezer for up to 5 months.