Butternut Squash Breakfast Muffins

Annacia *

By
@Annacia

I made these using dried cherries (because I didn't gave any cranberries) which made a delicious muffin. If your looking for something light and fluffy pass this recipe on by but if you want something healthy and substantial you've found the right recipe.
From: simpledailyrecipes.com


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Rating:

Comments:

Serves:

makes 12 muffins (prep time included roasting the squash.)

Prep:

35 Min

Cook:

20 Min

Method:

Bake

Ingredients

ROASTING THE SQUASH

1
small (7 inch long) butternut squash
canola oil

THE MUFFINS

1 1/4
roasted butternut squash, mashed smooth
1/2 c
all natural applesauce
1/4 c
orange juice
1/4 c
plus 1 tablespoon water
2 Tbsp
ground flaxseed (or 2 eggs substitute — if you use eggs, omit the 1/4 cup plus 1t water)
1 c
whole wheat flour
1 c
old fashion oats, coarsely ground
1/2 c
brown sugar
1/2 c
old fashion oats, left whole
1 tsp
pumpkin pie spice
1 tsp
baking soda
3/4 tsp
salt
1 c
chopped pecans
1/4 c
dried cranberries, rehydrated in warm water
1/4 c
golden raisins, rehydrated in warm water

Directions Step-By-Step

1
Roasting The Squash:

Preheat oven to 400F degrees.
2
Use whatever nonstick pan you have that will fit the squash. Pour a tablespoon oil in the pan to create a thin film.
3
Cut the butternut squash in half, scoop out the seeds (save them for roasting later if you like), and place each squash half flesh-side down.
4
Bake squash until VERY tender, 25 to 35 minutes.

Allow to cool enough to handle.
5
The skin will then easily come off without a fuss.
6
Making The Muffins:

Set oven to 350ºF degrees.

Grease and flour a 12-count muffin pan.
7
Place the cranberries and raisins in a microwave safe bowl and cover with warm water.

Microwave on HIGH for 1 minute. This is a speedy way to rehydrate the dried fruit.

Drain off the water from the dried fruit.

The rehydrated fruit won’t burn when it’s exposed at the top of the baked goodies.
8
In a small bowl, stir together all the wet ingredients.

If using ground flaxseed as an egg substitute, allow wet mix to set for 5 minutes. Ground flaxseed thickens up like a beaten egg.
9
Run that first cup of old fashion oats in a 1 cup food processor until it’s ground to a coarse cornmeal consistency.
10
In a large mixing bowl, combine ALL the dry ingredients, along with the pecans, rehydrated cranberries and raisins. Mix well.
11
Always adding the wet ingredients to the dry ingredients, use a rubber spatula and fold the wet into the dry ingredients. Do not over mix here.

Go slowly allowing the flour a chance to absorb the moisture. Make sure all the flour is moisten.
12
Use either a 2 inch scooper or a large spoon to fill the muffin pan. Fill each muffin cup to the top.

These are dense muffins so you can sorta heap the batter.
13
BAKE for 20-25 minutes.
14
No matter how you slice it, this is a VERY GOOD breakfast to take on the go or sit down and enjoy with your morning cup of Joe.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Soy Free