How To Make Healthy Butternut Squash Muffins
This guilt-free butternut squash muffin is perfect for the breakfast on the go or may it even be a hearty snack on your afternoon coffee break.
- 3cupsold-fashioned oats
- 1½tbspchai seasoning(or pumpkin pie spice)
- 1½tspbaking soda
- ¾tspfine sea salt
- 1cupalmond milkunsweetened (plain or vanilla)
- 1cupbutternut squashcooked, mashed
- ½cupmaple syrup
- 3tbspcoconut oilmelted (or any mild-flavored oil)
- 1tspvanilla extract
- turbinado sugarfor sprinkling (optional)
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
Puree oats in a blender or food processor until they reach a flour-like consistency.
Add in the chai seasoning, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
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.
Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
Serve 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.
- Calories: 162.52kcal
- Fat: 5.74g
- Saturated Fat: 3.48g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.44g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 25.41g
- Fiber: 2.29g
- Sugar: 9.48g
- Protein: 3.93g
- Cholesterol: 26.66mg
- Sodium: 184.55mg
- Calcium: 77.43mg
- Potassium: 168.33mg
- Iron: 1.42mg
- Vitamin A: 74.26µg
- Vitamin C: 2.52mg
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