Best 2 Healthy Butternut Squash Muffins Recipes

Are you looking for a delicious and nutritious way to start your day? Look no further than healthy butternut squash muffins! These muffins are packed with flavor and nutrients, making them the perfect breakfast or snack. With their moist texture, sweet flavor, and vibrant orange color, these muffins are sure to be a hit with the whole family. Not to mention, they're incredibly easy to make and can be customized to your liking. So, grab your apron and let's dive into the recipe for the best healthy butternut squash muffins!

Let's cook with our recipes!

HEALTHY BUTTERNUT SQUASH MUFFINS

Healthy Butternut Squash Muffins image

These muffins are full of flavor. If you don't have pumpkin pie spice use the following: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp all spice, 1/4 tsp nutmeg.

Provided by FirstChoiceHealthyF

Categories Breads

Time 55m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butternut squash, peeled, seeded and cubed
1 cup wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/3 cup brown sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk, soy
1 egg, beaten
1/4 cup applesauce

Steps:

Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.
In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
In a large bowl, whisk together flour, baking powder, sugar, salt and pumpkin pie spice.
In a medium bowl, thoroughly mix together milk, egg and applesauce. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
Spoon batter into the greased muffin pan, filling cups about ½ full. Bake 20 minutes.

HEALTHY SPICED BUTTERNUT SQUASH MUFFINS

Healthy Spiced Butternut Squash Muffins image

I found these on Allrecipes.com this morning while searching for a recipe to use up some cooked squash. They rose beautifully, and were so light and fluffy that it was hard to believe they were healthy! The original posting was by Lindsay Ho. I made a few changes in the recipe which I will post here. The original called for 1/2 c sugar, but for us 1/3 c was just perfect. Proceed according to your family's preferences :). I also added chocolate chips and cinnamon chips to the tops, which the kids loved!

Provided by smellyvegetarian

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup butternut squash, cooked and pureed (original calls for 1 cup)
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/3 cup white sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon ginger
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted
cinnamon baking chips (optional)
chocolate chips (optional)

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
Spoon the batter into the prepared muffin pan, filling cups about 1/2 full.
If desired, drop a few chocolate chips or cinnamon chips on top of the batter.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Please note: From reviews on Allrecipes the cooling time is really important; apparently these are pretty doughy when they first come out of the oven.

Tips:

For the best muffins, use fresh butternut squash. Butternut squash that is starting to go bad will not taste as good and will not produce as moist muffins.
Be sure to peel and cube the butternut squash before cooking it. This will help it cook evenly.
You can use a food processor or a blender to puree the butternut squash. If you use a food processor, be sure to pulse it until the squash is smooth. If you use a blender, add a little bit of water or milk to help the squash blend smoothly.
If you don't have any maple syrup, you can use honey or agave nectar as a substitute.
Be sure to grease the muffin tins before filling them with batter. This will help the muffins come out of the tins easily.
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

These healthy butternut squash muffins are a delicious and nutritious snack or breakfast option. They are made with whole wheat flour, oats, and butternut squash, and they are sweetened with maple syrup. These muffins are also a good source of fiber and vitamin A. Try them out today!