Whole Grain Pumpkin Spice Butternut Squash Muffins
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 15 muffins
- 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.
Serving size: 1 muffin Calories: 138 Fat: 5.0 Carbohydrates: 21.3 Sugar: 6.1 Sodium: 275 Fiber: 2.0 Protein: 1.2 Cholesterol: 11.7
Recipe by Prevention RD at https://preventionrd.com/whole-grain-pumpkin-spice-butternut-squash-muffins/
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