Butternut Squash Pupcakes with Berry Swirl

Combine blueberries and honey in a small saucepan over medium-low heat; simmer 5-7 minutes, stirring occasionally, until berries burst and sauce thickens slightly. Remove from heat and let cool completely.

Preheat oven to 180C (350F). Lightly grease a 12-cup muffin tin or line with paper liners.

In a large mixing bowl, mash the roasted butternut squash until smooth. Add the egg and whisk until fully combined.

Mash the banana and fold it into the squash mixture until evenly incorporated.

Add rolled oats, baking powder, and cinnamon to the bowl; stir until a thick, uniform batter forms. Let batter rest 2-3 minutes to allow oats to absorb moisture.

Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.

Drop a small spoonful of cooled berry swirl onto each cup and use a toothpick or skewer to gently swirl it through the batter, creating a marbled effect.

Bake in the preheated oven for 22-25 minutes, until tops are set and a toothpick inserted in the center comes out clean. Let cool in tin for 10 minutes before transferring to a wire rack.

Cool completely before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.