Roasted Butternut Squash Muffins

Want to step up your roasted veggie game, be the most genius of bakers, lie to your significant other and/or children? Okay, well I don’t encourage the last one per say…but if they ask you what makes these muffins so yummy you don’t HAVE to say veggies. 😉

In fact, I’m all about just banking on the idea that every perfectly portioned ingredient in this recipe gives these muffins their amazing texture and flavor. Roasting the squash not only enhances the flavor but adds a bit of savory, while the spices from the turmeric tonic (cinnamon, cloves, black pepper, etc.) give it a warming touch. All topped off with my favorite sweetener to bake with, maple syrup, and you have yourself the most delicious (and healthy) muffin that’s perfect for Fall!

Not only delicious (also kind of an understatement in my humble opinion) but they’re only 116 calories per muffin! This low fat, nutritious, gluten-free recipe makes the perfect snack to bake ahead for a busy week or a lovely addition to your weekend brunch menu.

* Make sure to click the links in the recipe for the specific ingredients I used.

* Grab 10% off your purchase of Furtherfood turmeric tonic by entering the code THEHAPPYHINGRYYOGI10 at checkout and receive FREE SHIPPING on your first order!


Roasted Butternut Squash Muffins

Author: The Happy Hungry Yogi

Gluten-free/Dairy-free/Nut-free/Soy-free

Yields: 16 muffins

Prep time: 20 minutes

Bake time: 15-18 minutes

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 400F.
  2. Line a baking sheet with parchment or silicone liner (I love roasting veggies on this) and spread the cut butternut evenly onto the pan. Spray lightly with olive oil spray and roast for 15-20 mins or until fork tender.
  3. In the meantime, add your oats to food processor or high powered blender and pulse until you achieve a fine flour.
  4. Add in the turmeric tonic, baking powder, and sea salt and pulse again until combined.
  5. In a large mixing bowl whisk together the eggs, almond milk, maple syrup, and yogurt until no climbs remain.
  6. Pour the oat flour mixture into the wet ingredients and mix well.
  7. When the squash is ready either mash thoroughly with a fork or add to your food processor. Once mashed well add to the bowl and mix to combine.
  8. Turn down the oven to 350F and lightly spray a muffin pan with the olive oil spray.
  9. Spoon the batter into the pan filling each cup 3/4 of the way to the top.
  10. Bake the muffins for 15-18 until a toothpick inserted into the center comes out clean.
  11. Remove the muffins from the pan once cool and serve as is or topped with a drizzle of apple syrup and butter.

Storing: muffins will keep at room temp for up to 4 days. For a longer shelf life refrigerate and/or freeze.

Nutrition: (per muffin) 116cal/ 2g fat/ 21g carbs/2g fiber/ 7g sugar/ 4g protein


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