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Healthy Butternut Squash Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 12 servings 1x

Description

This Healthy Butternut Squash Muffins recipe is quick and easy to make, naturally gluten-free (made with blended-up oats), and made with the coziest comforting chai spices.

Ingredients

Scale
  • 3 cups old-fashioned oats*
  • 1 1/2 tablespoons chai seasoning (see below) or pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt
  • 2 eggs
  • 1 cup unsweetened almond milk, plain or vanilla
  • 1 cup mashed cooked butternut squash
  • 1/2 cup maple syrup
  • 3 tablespoons melted coconut oil (or any mild-flavored oil)
  • 1 teaspoon vanilla extract
  • optional: turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray.  Set aside.
  2. Puree oats in a blender or food processor until they reach a flour-like consistency.  Add in the chai seasoning (or pumpkin pie spice), baking soda and sea salt, and pulse until the mixture is evenly combined.  Set aside.
  3. In a separate large mixing bowl, whisk together the eggs, milk, mashed butternut squash, maple syrup, coconut oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.  (Try to avoid over-mixing.)
  4. Portion the ingredients into prepared baking cups*.  Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
  5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Remove from the oven and place the pan on a cooling rack for 5 minutes.
  6. Serve warm.  Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

Notes

*Oat flour: Or feel free to substitute in 240 grams (8.4 ounces) oat flour.  And as always, be sure to use certified gluten-free ingredients if making this recipe gluten-free.

*Chai spice: I used a blend of 2 teaspoons ground cardamom, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon ground cloves.  (A little more than 1.5 tablespoons, but it works!)

*Baking cups: You can either grease the baking cups with baking spray, or add paper liners.  I used homemade parchment liners.

Recipe adapted from my Healthy Pumpkin Muffins.

Find it online: https://www.gimmesomeoven.com/healthy-butternut-squash-muffins/