Butternut Squash Muffins (Whole Grains, Low Sugar)

With a dose of butternut squash and apple butter, these flourless Butternut Squash Muffins pack a lot of flavor, moisture AND nutrition in one easy to eat, delicious package. They’re a healthy muffin to serve at any time of the day.

Butternut Squash Muffins

The warm spices of fall pair with butternut squash puree in these easy muffins. They’re just sweet enough to be enticing, but aren’t too sweet that they go into cupcake land. They are made with a base of ground rolled oats for extra fiber and complex carbohydrates, and are sweet without any added sugars. In short, they are really delicious.

TIP: With both a vegetable and a fruit packed inside, these are an extra-nutritious snack.

Healthy Muffins with Veggies

I love making super healthy muffins that can be breakfast, a snack, or an easy side dish. In fact, muffins are one of the things I make almost every week because I love having them on hand in the fridge. Let’s be real… sometimes mama needs a hand-held meal just as fast as the kids do!

Ingredients in Butternut Squash Muffins

Here’s what you’ll need to make these healthy muffins:

• quick oats (or rolled oats ground briefly in the blender or food processor)
• whole wheat or gluten-free flour blend
• butternut squash puree
• milk (dairy or plain, unsweetened nondairy)
• apple butter or applesauce
• butter or canola oil
• eggs
• maple syrup
• vanilla
• baking powder
• cinnamon

Gluten-Free Butternut Squash Muffins

While we don’t have any serious food allergies in our house, I don’t tolerate gluten well, so I’m always looking for gluten-free baked goods that taste really great. We’ve made these muffins three times now and we love the flavor combination of the squash and apple butter. Plus, they’re totally gluten-free. They are also really soft and moist, so they are easy for little ones to move bites around in their mouths.

How to Make Butternut Squash Muffins Step-by-Step

Here’s a look at the easy process involved in making this muffin recipe.

1. Preheat the oven and grease 10 cups of a standard muffin tin.
2. Stir together all ingredients in a medium bowl.
3. Spoon the batter evenly into the muffin cups,.
4. Bake until a cake tester inserted into the center comes out cleanly.

TIP: You can bake these ahead of time and warm for 10 seconds in the microwave and serve whenever you’d like!

Healthy Muffins for Kids

These healthy muffins are good on their own, topped with a little cream cheese, or smeared with nut butter. (You’d also be well-served serving them warm topped with a little butter!) And they are a wonderful way to bake up something that tastes special enough for the holiday season but still packs a lot of nutrition.

Can I make this Butternut Squash Muffin recipe ahead of time?

Yes! They store for 3-5 days in the fridge in an airtight container or in the freezer for up to 3 months stored in a zip top bag. Thaw in the fridge or briefly in 15 second increments in the microwave.

Tips for Making the Best Butternut Squash Muffins

• Use leftover mashed butternut squash or canned or baby food squash puree.
• Top with apple butter, cream cheese, nut or seed butter, or regular butter as desired.
• Use cup for cup gluten-free flour to make these gluten-free.
• Apple butter and applesauce work the same in this recipe. I prefer unsweetened versions of either.
• You could also make these with an equal amount of canned pumpkin puree to make healthy pumpkin muffins.

I’d love to hear your feedback on this recipe if you try it out in your home, so please comment below!

Butternut Squash Muffins

• Author: Amy Palanjian
• Prep Time: 10
• Cook Time: 24
• Total Time: 34 minutes
• Yield: 10 muffins 1x
• Category: Muffins
• Method: Baking
• Cuisine: American

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Description

You can use canned pumpkin puree instead of butternut squash if you prefer—they work almost identically.

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Ingredients

• 1 cup quick oats (or rolled oats ground briefly in the blender or food processor)
• 1 cup whole wheat or gluten-free flour blend
• 3/4 cup butternut squash puree
• 1/3 cup milk (dairy or plain unsweetened nondairy)
• 1/4 cup apple butter or applesauce
• 2 tablespoons butter, melted and cooled, or canola oil
• 2 eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1 teaspoon cinnamon

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Instructions

1. Preheat the oven to 375 degrees F and grease 10 cups of a standard muffin tin.
2. Stir together all ingredients in a medium bowl.
3. Spoon the batter evenly into the muffin cups, filling about 2/3 full.
4. Bake for 24-26 minutes or until a cake tester inserted into the center comes out cleanly. Let rest in the pan for about 10 minutes, then remove from the pan and let cool on a wire rack.

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Notes

Store for up to 5 days in an airtight container in the fridge or in a zip top freezer bag in the freezer for up to 3 months.

Use leftover mashed butternut squash or canned or baby food squash puree.

Top with apple butter, cream cheese, nut or seed butter, or regular butter as desired.

You can use pumpkin puree instead of butternut squash if desired.

Use cup for cup gluten-free flour to make these gluten-free.

Apple butter and applesauce work the same in this recipe. I prefer unsweetened versions of either.

1035.4 g29.8 mg1.6 g0.8 g16.4 g1.7 g4 g48.1 mg

Filder Under:Breakfast, Muffins, Snacks