You can use canned pumpkin puree instead of butternut squash if you prefer—they work almost identically.
- 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
- Preheat the oven to 375 degrees F and grease 10 cups of a standard muffin tin.
- Stir together all ingredients in a medium bowl.
- Spoon the batter evenly into the muffin cups, filling about 2/3 full.
- 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.
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.