Butternut Squash Muffins

The whole family will love these Butternut Squash Muffins!

Course Breakfast, Brunch, Snack

Cuisine American, Western

Diet Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings muffins

Calories 341kcal

14 ounces (400g) butternut squash deseeded, with or without the skin, and chopped
10 ½ ounces (300g) light brown sugar
4 large eggs
salt
10 ½ ounces (300g) plain flour
2 teaspoons baking powder
¼ teaspoon nutmeg
1-2 teaspoons ground cinnamon to taste
¾ cup (175ml) olive oil

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

Select a ripe butternut squash. It should be firm, without any soft spots or blemishes.

While the recipe mentions that you can leave the skin on, peeling the squash is advisable if it has a tough or thick skin.

When combining the dry ingredients with the wet ones, be cautious not to overmix the batter. Overmixing can result in tough muffins.

Keep a close eye on the muffins towards the end of the suggested baking time. Muffins are done when a wooden skewer or toothpick inserted into the center comes out clean.

Allow the muffins to cool on a wire rack after baking. This prevents them from becoming soggy due to trapped steam.
Storage - keep in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.