Sweet butternut squash muffins –Today, I’m excited to share a delicious recipe for Butternut Squash Muffins! These muffins are not only moist and flavorful, but they also pack a nutritional punch thanks to the butternut squash. Let’s dive into how to make these delightful treats that are perfect for breakfast or an afternoon snack.
Butternut Squash Muffins
These muffins are a great way to incorporate more vegetables into your diet without sacrificing taste. The natural sweetness of the butternut squash complements the warm spices beautifully. Here’s how to prepare them!
Ingredients:
- 1 cup butternut squash puree
- 1/3 cup melted coconut oil or vegetable oil
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the butternut squash puree, melted coconut oil, brown sugar, maple syrup, eggs, and vanilla extract. Mix well until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
- Using a scoop or spoon, fill each muffin cup about two-thirds full with the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These Butternut Squash Muffins are sure to be a hit with your family and friends! They are perfect for making ahead of time and can be stored in an airtight container for several days. Enjoy them warm with a little butter, or on their own as a delicious snack. Happy baking!