Butternut Squash Muffins
These moist muffins are great on their own or topped with butter, honey, or apple butter. Try them for breakfast, snack, or as a side for dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 cup quick oats (or rolled oats ground briefly in the blender or food processor)
- 1 cup whole wheat flour
- 3/4 cup butternut squash puree
- 1/3 cup milk
- 1/3 cup apple butter or applesauce
- 1/3 cup maple syrup
- 2 tablespoons butter, melted and cooled (or canola oil)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
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, using about 1/4 cup batter in each one.
Bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly. Let rest in the pan for a few 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.
- Apple butter and applesauce work the same in this recipe.
- Dairy-free: Use nondairy milk and neutral oil.
- Gluten-free: Use a 1:1 style cup for cup gluten-free flour and certified gluten-free oats to make these gluten-free.
Serving: 1muffin | Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 123mg | Potassium: 150mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg