Healthy Butternut Squash Muffins #Recipe

Last Updated on December 18, 2020 by Diane Hoffmaster

My children have always loved breakfast and it is my favorite meal of the day to try and cram healthy foods into their fast paced lives.  Smoothies and baked goods are great places to hide things like fruits, veggies, seeds and whole grains to help keep them fueled for the rest of the day.  Butternut squash is one of my favorite fall vegetables and I figured out a couple of years ago that baking it in a pan of shallow water was a LOT easier than trying to peel the darn thing.  So, for this recipe you will need the pulp of  1 large or 2 small butternut squash.  Just cut them in half length wise, scoop out the seeds and put in a 13 x 9 inch pan that has an inch or two of water in it.  Then, put it in a 350 degree over for 30 minutes or so.  You want a knife to pierce the skin and pulp easily.  Then, just let cool and scoop out the insides for these muffins.  You can do that step ahead of time and just put the cooked butternut squash pulp in the refrigerator until you need it.  You can toss whatever your family likes into these muffins but I went with raisins and sunflower seeds.  Chunks of apples and walnuts would be good, too.  Butternut squash muffins are a great on the go breakfast that are loaded with nutrition!

Healthy Butternut Squash Muffins

Yield: 12

Loaded Butternut Squash Muffins

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A butternut squash muffin that is loaded with nutrition!

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Ingredients

• 1 1/2 cups of cooked butternut squash
• 4 eggs
• 1/4 cup of dark brown sugar
• 1/3 cup applesauce
• 6 TBSP vegetable oil
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1 1/2 cups white flour
• 1/2 cup whole wheat flour
• 1/2 cup raisins
• 1/4 cup sunflower seeds

Instructions

2. Preheat oven to 350 degrees Fahrenheit.
3. In a large bowl, mix cooked squash, eggs, dark brown sugar, applesauce, and vegetable oil thoroughly until well blended
4. In a medium bowl, mix dry ingredients by combining salt, baking soda, baking powder, cinnamon,cloves, ginger and both flours.
5. Add dry ingredients to wet ingredients and mix until just combined.
6. Stir in raisins and sunflower seeds.
7. Spoon into greased muffin tins about 2/3 of the way full. (You can use cupcake papers if you like.)
8. Bake muffins for about 15 minutes until just done and a tester comes out almost clean.
9. Let cool a few minutes in tins and then remove muffins to a cooling rack.

Have you ever made butternut squash muffins?  What do you like to add to yours?