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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
Have you ever made butternut squash muffins? What do you like to add to yours?
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.