Healthy Butternut Squash Muffins at home
- Yield 12
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Healthy Butternut Squash Muffins at home is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 3 cups old-fashioned oats*
- 1 1/2 tablespoons chai seasoning (see below) or pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup mashed cooked butternut squash
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
Method
Warm oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Keep nearby.
Puree oats in a blender or food processor until they reach a flour-like consistency. Tip in in the chai seasoning (or pumpkin pie spice), baking soda and sea salt, and pulse until the mixture is evenly combined. Keep nearby.
In a separate large mixing bowl, whisk together the eggs, milk, mashed butternut squash, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Portion the ingredients into prepared baking cups*. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
Roast for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Lift from the oven and place the pan on a cooling rack for 5 minutes.
Plate warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
