close up of butternut squash muffin
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Butternut Squash Muffins

Easy butternut squash muffins
Course Breakfast
Cuisine American, Western
Keyword butternut squash muffins, easy muffins recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 351kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 14 oz (400g) butternut squash deseeded, with or without the skin and chopped
  • 10 1/2 oz (300g) light brown sugar
  • 4 large eggs
  • Salt
  • 10 1/1 oz (300g) plain flour
  • 2 heaped tsp baking powder
  • 1/4 tsp nutmeg
  • 1-2 tsp ground cinnamon to your taste
  • 3/4 cup (175 ml) olive oil

Instructions

  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Line your muffin tins with muffin cases.
  • Whizz the butternut squash in a food processor until it is finely chopped.
  • Add in the sugar and eggs and whizz till mixed.
  • Add in a pinch of salt, the flour, baking powder, nutmeg, cinnamon and olive oil and whizz again until just combined. Do not over mix it.
  • Fill the muffin cases with the muffin batter and bake in the oven for about 25 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
  • Let the muffins cool a bit on a wire rack before serving (if you can wait that long).

Notes

These freeze very well, so double or triple the recipe if you have a lot of butternut squash to use.

More Muffins Recipes

For more muffins, recipes why not try some of these below
Chocolate Banana Muffins.
Healthy Carrot Cake Muffins.
Seriously easy Vegan Blueberry Muffins.

Nutrition

Calories: 351kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 30mg | Potassium: 214mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3625IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1.9mg