Butternut squash joined by various fruits, spices and seeds make a this a tasty, perfectly moist, not-too-sweet, muffin. Add a serving of your favorite yogurt or cottage cheese with fresh fruit and you have hearty, satisfying breakfast that is sure to stick with you.
I used this recipe I found while droogling (googling whilst drooling) butternut squash recipes I added a few things and made a few key changes, but to be fair I did not create the original recipe. Below is my altered version.
1 banana, mashed
1 cup butternut squash, cooked
1/3 cup apple sauce (I made my own *click here for the recipe!*)
1/3 cup coconut palm sugar
6 tblsp canola or vegetable oil (I used canola since it’s what I always have on hand)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp nutmeg
1 cup whole wheat pastry flour
1 cup organic white flour
1 lemon zest and juice
3/4 cup sunflower seeds
1/4 cup flax seeds
I opted out of the Optional Topping from the original recipe, mostly because it completely slipped my mind (>.<)
I definitely wont be forgetting it next time as I found these muffins to be practically perfect except needing a teeny bit more sweetness.
For those of you who are apprehensive about baking, I’m making this recipe super-simple to follow. This is exactly what I did and they turned out pretty rad, imho.
First we need to cook some of that sweet, sweet squash we prepped earlier.
Decide whether you would like to Boil or Steam your butternut squash for this recipe. I encourage you to do some research if you are worried about how this fruit fares nutritionally through both these cooking methods. Today, I boiled.
Follow the appropriate time and technique for the method of your choice.
Center your oven rack and preheat your oven to 425
Line muffin tin with baking liners and set aside.
Boil/Steam 2 cups raw butternut squash until fork tender. Drain and mash with fork or potato masher. You should have 1 cup cooked, mashed squash. Let cool completely before using in this recipe.
If, unlike me, you haven’t just prepped 8lbs of butternut squash, canned squash or pumpkin will work just as well in this recipe. Otherwise, cooking, mashing and freezing extra squash in 1 cup measurements will save you time when you want to munch these muffins in the future.
In one large bowl mix all dry ingredients. except the seeds.
In another large bowl, mix your wet ingredients.
One key to perfect muffins is to stir as little as possible. Over stirring causes a big headaches in the world of muffins. You want to stir just until all ingredients are well incorporated. 10-15 strokes, ideally.
Creating a “well” (making a little hole in the middle) in your dry ingredients will help keep you from going overboard with the stirring.
Create a well in your dry ingredients and pour wet ingredients into the well. Stir with a mixing spoon about 10-15 strokes.
Add seeds (or nuts, raisins, etc) and stir 2-3 times
Spoon or ice-cream scoop muffin batter into lined muffin pan filling each cup about 3/4 full.
This recipe yielded 15 muffins for me so you may need to prep a few cups in a second muffin pan for the extras.
This is when you want to add the optional cinnamon sugar topping.
If you’ve made muffins before this next part may confuse you a bit. Stick with the kid, ladies and gentlemen. This baking method may seem unconventional but you’ll thank me when you are sinking your teeth into a moist, perfectly domed muffin.
Bake muffins at 425 for 10-12 minutes. A peek through your oven window (DON”T OPEN IT FOR GOODNESS SAKE!) should show you the muffins beginning to dome uniformly.
Now, drop the oven temp down to 350 and continue baking 8-10 mins. Test muffin by inserting a toothpick into the center. The toothpick should come out clean. That is to say, batter-free. A few crumbs on the toothpick are fine.