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.

Course Muffins

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 138kcal

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.