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roasted butternut squash muffins featured

The "I Almost Nailed Them" Roasted Butternut Squash Muffins

Need a cozy and comforting snack? These roasted butternut squash muffins will do the trick - they're easy to make and oh so tasty!
5 from 1 vote
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Appetizer, Dessert
Cuisine American
Servings 12 cups
Calories 117 kcal

Ingredients
  

  • 1 ½ cups Whole Wheat Flour 180g
  • 3 tablespoon Ground Flaxseeds 21g
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon all spice
  • 425 g of Roasted Butternut Squash 15oz
  • ⅓ cup of honey 113g
  • 1 egg
  • ⅔ cups skim milk I wish I had almond milk but I didn't

Instructions
 

  • I cut the squash in half and roasted for an hour in a preheated 350 degree oven.
    425 g of Roasted Butternut Squash
  • I mixed the dry ingredients.. flour, flaxseeds, baking powder, salt, cinnamon, ginger, nutmeg, and all spice.
    1 ½ cups Whole Wheat Flour, 3 tablespoon Ground Flaxseeds, 1 tablespoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon all spice
  • Whisked the wet.. squash, honey, egg and milk
    ⅓ cup of honey, 1 egg, ⅔ cups skim milk
  • I then mixed the wet and dry to just combined and put the batter in a 12 tin muffin pan.
  • All looked and tasted good! The batter was so yummy I didn't even worry about the texture. Maybe I should have noticed it was too wet.

Nutrition

Calories: 117kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 16mgSodium: 169mgPotassium: 229mgFiber: 3gSugar: 9gVitamin A: 3817IUVitamin C: 8mgCalcium: 108mgIron: 1mg
Keyword Butternut, Muffins, Roasted
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