I am forever late. Adulting…it can be tough! Case in point, these muffins were made in October and photographed in October and I’m posting them today. December 6th. OOPS.
To put this into perspective, though…I just got an iPhone last week. I’m like, WAY late to the game on certain things. (P.S. Is it normal to receive congratulations when people learn you’ve gone from Android to iPhone? Weird.)
As I’ve shared before, I’m starting to take all the short cuts I possibly can in the kitchen…BECAUSE I’M ALWAYS RUNNING LATE! So imagine my excitement when I found pre-shredded rotisserie chicken at the grocery store this past weekend!! I think I jumped up and down in excitement. Literally. Shredding a rotisserie chicken is right up there with washing bottles and emptying the diaper pail on the list of things I hate to do.
But maybe there has always been shredded rotisserie chicken and I’ve never seen it before? Entirely possible. I mean, there’s shredded brussels sprouts and pre-chopped onion and celery, why not? My store even offers cubed butternut squash…but I’ve never seen butternut squash puree.
Hey Libby, let’s get on it, girl.
But seriously, swap in pumpkin puree or cook your butternut squash (microwave, roast, boil, whatever!) until fork tender and puree with a bit of water until smooth and creamy. ‘Cause these muffins are healthy, healthy, healthy – a perfect ying to the holiday yang.
- ½ cup old fashioned oats
- ⅔ cup unsweetened almond milk
- 2 cups whole wheat pastry flour or white wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1½ cups butternut squash puree
- 1 large egg
- ¼ cup coconut oil, melted and cooled
- ⅓ cup brown sugar
- 2 Tbsp maple syrup
- Preheat oven to 400 degrees F. Line a muffin tin with 15 liners and set aside.
- In a medium bowl, combine the oats and milk. Mix and allow to sit for 5 minutes.
- Meanwhile, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
- To the oats and milk, whisk in the butternut squash puree, egg, coconut oil, brown sugar, and maple syrup.
- Add the wet ingredients to the dry and mix until just combined.
- Scoop batter into each muffin well, filling about two-thirds full.
- Bake for 14-16 minutes or until golden.