Whole Wheat Butternut Squash Muffins

http://greenlitebites.com/2014/02/26/whole-wheat-butternut-squash-muffins/
Whole Wheat Butternut Squash Muffins Finished

I was going to name this post “Butternut Squash Muffins Take 2″ but then I realized take 1 was more than THREE YEARS AGO and no one probably remembered them but me.

Anyway, I happened to get my hands on some butternut squash puree.

Butternut Squash Puree

It was part of my farm share last week and reminded me of those 3-year-old failed butternut squash muffins. It was time to try them again.

This time I NAILED them! TWICE!

Not only did I love them but all three kids (I’m watching my niece for a few days), The Husband, and even my friend who came to visit enjoyed them.

Toddler eating Butternut Squash Muffin

Little Bean enjoying his Butternut Squash Muffin.

eating a butternut squash muffin.

My niece on her second!

My first batch was gone the same day and there are only 2 left from batch No. 2. Of course, I made both batches slightly different because I can’t help but experiment.

Whole Wheat Butternut Squash MuffinsHere’s what I did…

  • 1 1/2 cups whole wheat flour (180g) (I used both regular and white whole wheat — both worked great!)
  • 1/4 cup almond flour (30g)
  • 2 tbsp ground flaxseeds (26g)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 425g  butternut squash puree (16-ounce bag drained — a can of pumpkin should also work)
  • 1/3 cup of honey (113g) OR maple syrup. Both worked great!
  • 1 egg
  • 1/2 cup unsweetened applesauce

Preheat oven to 325 degrees.

Combine the dry ingredients — flours, flax, baking powder, salt and spices. Set aside.

In a different bowl, add all the wet ingredients — butternut squash, honey, egg and applesauce.

butternut squash muffins - wet ingredientsWhisk until well combined.

Add the dry ingredients to the wet and stir until just combined. Don’t overmix!

Pour the batter into a 12-cup muffin tine sprayed with non-stick cooking spray.

Butternut squash muffins before cooking

Note: I made 15 the first time but they were too small.

Bake until the muffins are firm to the touch, about 30 minutes.

Whole Wheat Butternut Squash Muffins Finished

Remove from the pan and patiently wait for them to cool slightly before eating.

wait for butternut squash muffin to cool

He was blowing on it. :)

Here’s an inside shot to give you an idea of the texture. I just ate another one!

inside the  butternut squash muffin

Approx Nutritional Information per serving
Servings Amt per Serving
12 1 Muffin
Calories Fat Fiber WWPs
127 2g 6g old: 2 new: 3
Sugar Sat Fat Carbs Protein
9g 0 26g 4g
5 comments »»
Posted in: 2 WWP, 3 WWPP, Breakfast Ideas, Food Photos, Muffins Ideas, Snack Ideas, Toddler Approved, Vegetarian Ideas
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4 Comments and 1 Replies

  1. Fiona

    Oh my goodness, little Bean looks so adorable!
    And those muffins look pretty yummy to me (and my hungry stomach). I know it says *approximate* nutritional information, but I’m still amazed that there are about 127 calories in each muffin. I think I could eat only these throughout the day for at least one lifetime, haha.
    Thanks for sharing the recipe, I’ve never tried making a similar form of muffins.
    I love your blog, hope you’re having a great day!

  2. Gail

    These muffins are delicious – I made them last night. I had to substitute in pumpkin but they turned out great.

  3. char

    hi! love your website! thanks so much for the inspiration for new ideas :)
    do you think that this will work with a flax egg instead of a regular egg? thank you!

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