Whole Wheat Butternut Squash Muffins
Give your morning routine a healthy twist with these delicious and easy-to-make wheat butternut squash muffins.
Ingredients
- 1 ½ cups whole wheat flour 180g (I used both regular and white whole wheat -- both worked great!)
- ¼ cup almond flour 30g
- 2 tablespoon ground flaxseeds 26g
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 425 g butternut squash puree 16-ounce bag drained -- a can of pumpkin should also work
- ⅓ cup of honey 113g OR maple syrup. Both worked great!
- 1 egg
- ½ cup unsweetened applesauce
Instructions
- Preheat oven to 325 degrees.
- Combine the dry ingredients - flours, flax, baking powder, salt and spices. Set aside.1 ½ cups whole wheat flour, ¼ cup almond flour, 1 tablespoon baking powder, ¼ teaspoon salt
- In a different bowl, add all the wet ingredients - butternut squash, honey, egg and applesauce.2 tablespoon ground flaxseeds, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, 425 g butternut squash puree, ⅓ cup of honey, 1 egg, ½ cup unsweetened applesauce, ¼ teaspoon allspice
- Whisk 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.
- Bake until the muffins are firm to the touch, about 30 minutes.
- Remove from the pan and patiently wait for them to cool slightly before eating.
Notes
- I made 15 the first time but they were too small.
Nutrition
Calories: 126kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 14mgSodium: 162mgPotassium: 208mgFiber: 3gSugar: 10gVitamin A: 3790IUVitamin C: 8mgCalcium: 94mgIron: 1mg
Tried this recipe?Let us know how it was!