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Butternut Squash Muffins
Delicious muffins made with butternut squash!
Course:
Breakfast, Snack
Cuisine:
American
Servings:
16
muffins
Calories:
144
kcal
Ingredients
2
cups
oat flour
¼
cup
arrowroot powder
1
tbsp.
baking powder
2
tsp.
ground cinnamon
1
tsp.
ground nutmeg
¼
tsp.
ground allspice
¼
tsp.
ground cloves
½
cup
granular sweetener
1
cup
diced butternut squash
(diced at ¼ inch)
2
large
eggs
1
cups
unsweetened almond milk
¼
cup
oil
½
cup
unsweetened apple sauce
US Customary
-
Metric
Instructions
Preheat oven to 350° F. and line your muffin tin with cupcake papers. Foil papers work best.
In a medium mixing bowl, whisk together your flour, spices, baking soda and sweetener.
Stir in the butternut and apples to coat them well with the flour mixture.
Make a well in the middle and add the rest of the ingredients. Stir well. This should be a thick batter, but you should also be able to stir it.
Fill your muffin papers.
Bake for 40 minutes or until a knife poked in the middle of a muffin comes out clean. Cool on a wire rack.
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Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
muffin
|
Calories:
144
kcal
|
Carbohydrates:
21
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
34
mg
|
Potassium:
181
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
967
IU
|
Vitamin C:
2
mg
|
Calcium:
72
mg
|
Iron:
1
mg