Every time I dream up a new muffin recipe, I notice a similar pattern – looking for that main fruit or vegetable component to star in it. Not only for the delicious flavors and extra softness that comes with it but also for the additional servings of nutrients. So here it is, my fall muffin creation featuring the BUTTERNUT SQUASH.
Can I tell you how impressively good this tasted? And more importantly, my kids loved it! I used one cup of pureed butternut squash, almond flour mixed with whole wheat, brown sugar, and delicious pumpkin spices like nutmeg and cinnamon. Perfect for this time of year!
What you will need:
Butternut squash – either roasted yourself or opt for the organic canned version and save yourself a chunk of time. I like to use Farmers Market Organic Butternut Squash. You can make these muffins out of pumpkin puree or sweet potato – they will work just as well.
Flour: A mix of almond and wholewheat flour allows these muffins to still have that fluffy texture with the added nutrition.
Oil: To avoid a dry muffin, oil is necessary. You don’t need much; 2 tablespoons of coconut oil moisten the muffins. Be sure to melt the coconut oil if it isn’t already in liquid form. To do so, put in the microwave safe bowl for about 10-20 seconds.
Baking Soda/Baking Powder: The agents to make those muffins rise and fluffy.
Spice: The nutmeg and cinnamon work wonders to bring in that fall flavor. Adding salt to balance out the sweetness and a splash of vanilla extract bring in that delicious flavor.
Sweeter: Half a cup of brown sugar is just right for these butternut squash muffins.
Eggs: Hold the shape of the muffin together, it is the binding agent for these muffins.
Pro Tips and Tricks:
- Add mini chocolate chips. About half a cup should give a good chocolate chip to muffin coverage.
- Replace butternut squash puree with sweet potato or pumpkin puree (canned or roasted).
- If you are using reusable silicon muffin cups no need to grease your muffin tray, the silicon materials allow the muffin to slide right out. If you aren’t using these sustainable reusable forms or the one-time use ones, oil each muffin cup with the option to sprinkle flour before adding batter into the molds.
- If you want to make a loaf, place the batter into an oiled loaf pan for delicious squash bread. You will bake at 350°F for 45 minutes until the center is baked through and a toothpick comes out clean.
- Keep these on the countertop in an airtight container for up to 5 days or in the freezer for up to 2 months.
- Defrost but placing in toaster oven until thawed and warm.
Did you make these? Please share how they went for you and if you made any changes? I would love to hear.
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Healthy Butternut Squash Muffins
- Total Time: 35 minutes
- Yield: 12 1x
Description
A wholesome Fall-inspired, moist, and delectable muffin is a favorite during the fall season but can be enjoyed all year long. Great to add to those school lunchboxes or prepare in advance for rushed morning breakfasts. Excellent for baby-led weaning. This nutritious muffin includes almond flour, coconut oil, butternut squash, and some traditional fall spices.
Ingredients
- 1 c butternut squashed mashed
- 2 eggs
- 1 c almond flour
- 3/4 c whole wheat flour
- 1/2 c brown sugar
- 2 tbsp coconut oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional frosting:
- 1/2 cup cream cheese
- 2 tbsp maple syrup
Instructions
- Wash, peel, and cut your butternut squash into 1-inch cubes. Place on a baking tray with 1 tbs olive oil. Roast your butternut squash at 400°C for 40-45 minutes (until fork tender).
- Mash with a fork or blend butternut squash into a puree. You need one full cup.
- Preheat oven to 350°C and spray a muffin tray with oil or line a muffin tray with liners.
- In a bowl, add all your dry ingredients, almond flour, wholewheat flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix and set aside.
- In a separate bowl whisk eggs and add pureed butternut squash, vanilla extract, and coconut oil. Mix until well combined.
- Add dry ingredients to wet and mix until well combined.
- Scoop the batter into muffin liners or reusable silicone muffin liners. Fill to the top. Place in the oven.
- Bake for 18-20 minutes or until a toothpick is inserted and comes out clean.
- Let sit for 10 minutes before adding optional cream cheese frosting or serve as is.
Optional frosting:
- Add cream cheese and maple syrup to a bowl and mix until combined.
Notes
- For easier butternut squash handling, I recommend washing the squash and placing it in a 400°C oven for 10 minutes whole. Remove from oven and chop off the bottom and top, peel and cut down the middle. Remove the seeds and cut the squash into cubes. This method softens the squash.
- Prepare the squash the day before for quicker or sub for sweet potato puree or pumpkin puree – can either be purchased or roasted as well.
- If you don’t use muffin forms or silicone muffin forms, you must spray your muffin molds well with oil to ensure the muffins do not stick to the muffin pan.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
