Ingredients
– 1 cup butternut squash puree (canned or cooked and mashed)
– 2 eggs
– 1/4 cup maple syrup (can be omitted or replaced with unsweetened applesauce or mashed ripe bananas for young children)
– 1/4 cup unsweetened applesauce
– 1/2 cup plain Greek yogurt (any fat content; regular yogurt or sour cream can be substituted)
– 1/3 cup extra virgin olive oil (can substitute canola, avocado, vegetable oil, melted butter, or coconut oil)
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour (gluten-free 1 to 1 flour can be used)
– 1 cup old fashioned (rolled) oats
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 tablespoon pumpkin pie spice (or substitute cinnamon with a pinch of nutmeg)
– 1/4 to 1/2 cup chopped nuts or chocolate chips (optional additions)
– brown sugar (sprinkled on top before baking for extra sweetness)
Instructions
1-First, preheat the oven to 400 degrees F (204 degrees C) and set up your muffin tray with liners or grease. This step ensures even baking and easy removal later.
2-Next, in a large bowl, whisk together the wet ingredients: 1 cup butternut squash puree, 2 eggs, 1/4 cup maple syrup if using, 1/4 cup unsweetened applesauce, 1/2 cup plain Greek yogurt, 1/3 cup extra virgin olive oil, and 1 teaspoon vanilla extract. This mixture forms the base of your batter.
3-Mixing the Batter: In another bowl, combine the dry ingredients: 1 cup all-purpose flour, 1 cup old fashioned oats, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice. Gently add this to the wet mix until just combined for a lumpy batter that bakes up light.
4-Spoon the batter into the muffin cups, filling them about 3/4 full. Bake on the center rack for 19 to 23 minutes until a toothpick comes out clean. Let them cool briefly in the tray before moving to racks.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎃 Roast or steam your butternut squash for fresh puree, or use canned puree for convenience.
🍌 Omit maple syrup and add extra applesauce or mashed banana for a natural sweetness suitable for babies.
❄️ These muffins freeze well; cool completely before freezing individually or in containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 161
- Sugar: 5g
- Sodium: 113mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg