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Butternut Squash Breakfast Muffins

1
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

Rating:
☆☆☆☆☆ 0 votes
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

How to Make Butternut Squash Breakfast Muffins

Step-by-Step

  • 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.

Printable Recipe Card

About Butternut Squash Breakfast Muffins

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