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.
Serves:
Ingredients
- 3cupsold-fashioned oats
- 1½tbspchai seasoning(or pumpkin pie spice)
- 1½tspbaking soda
- ¾tspfine sea salt
- 2eggs
- 1cupalmond milkunsweetened (plain or vanilla)
- 1cupbutternut squashcooked, mashed
- ½cupmaple syrup
- 3tbspcoconut oilmelted (or any mild-flavored oil)
- 1tspvanilla extract
- turbinado sugarfor sprinkling (optional)
Instructions
-
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.
Nutrition
- Calories:Â 162.52kcal
- Fat:Â 5.74g
- Saturated Fat:Â 3.48g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 1.44g
- Polyunsaturated Fat:Â 0.90g
- Carbohydrates:Â 25.41g
- Fiber:Â 2.29g
- Sugar:Â 9.48g
- Protein:Â 3.93g
- Cholesterol:Â 26.66mg
- Sodium:Â 184.55mg
- Calcium:Â 77.43mg
- Potassium:Â 168.33mg
- Iron:Â 1.42mg
- Vitamin A: 74.26µg
- Vitamin C:Â 2.52mg
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