Healthy Spiced Butternut Squash Muffins
Packed with wholesome ingredients and warm, cozy spices, these Healthy Spiced Butternut Squash Muffins are the perfect guilt-free treat for breakfast, snacking, or dessert. Made with nutrient-rich butternut squash puree, hearty whole wheat flour, and rolled oats, they strike a balance between light indulgence and health-conscious eating. A touch of cinnamon and nutmeg enhances their natural sweetness, while Greek yogurt and olive oil keep them moist and tender. The optional addition of chopped walnuts or dark chocolate elevates the flavor while offering a satisfying crunch or hint of decadence. Ready in just 35 minutes, these muffins are a delicious way to welcome the flavors of fall into your kitchen. Perfect for meal prep or on-the-go bites, they’re a wholesome delight the whole family will love!
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.25 cup Olive oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans
- 0.25 cup Chopped dark chocolate (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, combine the butternut squash puree, egg, Greek yogurt, olive oil, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or pecans and dark chocolate pieces until evenly distributed.
Divide the batter evenly among the 12 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 muffins from the oven and let them cool in the tin 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 2 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 59.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 386 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2080 mg | 44% | |
*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.
