Healthy Butternut Squash Muffins
Elevate your breakfast or snack time with these Healthy Butternut Squash Muffins—soft, moist, and bursting with cozy fall flavors! Made with wholesome ingredients like nutrient-packed butternut squash puree, protein-rich Greek yogurt, and a touch of natural sweetness from honey, these muffins are as nutritious as they are delicious. The warm spices of cinnamon and nutmeg pair beautifully with optional crunchy walnuts or pecans for a texture-rich treat. Crafted with whole wheat flour and baked to golden perfection in just 20 minutes, these muffins are the perfect guilt-free indulgence. Enjoy them fresh out of the oven or make ahead for a convenient, healthy snack that’s perfect for the whole family.
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.3 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil (melted and cooled)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a large mixing bowl, whisk together the butternut squash puree, eggs, Greek yogurt, honey, vanilla extract, and melted coconut oil until smooth and well combined.
In a separate bowl, mix the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Do not overmix.
If desired, fold in the chopped walnuts or pecans for extra texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 70.2 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 400 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
