Butternut Squash Breakfast Muffins

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



small (7 inch long) butternut squash
canola oil


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
1 c
chopped pecans
1/4 c
dried cranberries, rehydrated in warm water
1/4 c
golden raisins, rehydrated in warm water


1Roasting The Squash:

Preheat oven to 400F degrees.
2Use whatever nonstick pan you have that will fit the squash. Pour a tablespoon oil in the pan to create a thin film.
3Cut 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.
4Bake squash until VERY tender, 25 to 35 minutes.

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

Set oven to 350ºF degrees.

Grease and flour a 12-count muffin pan.
7Place 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.
8In 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.
9Run that first cup of old fashion oats in a 1 cup food processor until it’s ground to a coarse cornmeal consistency.
10In a large mixing bowl, combine ALL the dry ingredients, along with the pecans, rehydrated cranberries and raisins. Mix well.
11Always 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.
12Use 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.
13BAKE for 20-25 minutes.
14No 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