It’s that time again….the air is cooling, the leaves are changing, and the scarves and sweaters are being moved to the front of our closets. It’s fall…the most magical time of year. But, instead of falling prey to the pumpkin spice phenomenon that is becoming so cliché it’s hard to take serious anymore, we thought we’d warm up your autumn palate with a different yet just as gorgeous gourd this October. This Butternut Squash Muffins recipe will have your taste buds just as excited for all things fall!
The idea to mix butternut squash in a muffin was inspired by Jessica Seinfeld’s Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food book in which the author and mom of three gives strategies for hiding nutritious food in tasty meals fit for kids. On page 50 she has a recipe for “Applesauce Muffins” where she uses ½ cup of butternut squash puree, which I thought was a great idea! But because her recipe still uses ¾ cup of refined sugar, milk (you know how we feel about dairy), margarine, ¼ cup vegetable oil and refined flour, it wasn’t really a “Clean Cuisine,” anti-inflammatory recipe. That said, Jessica is a genius for forwarding this trend of hiding deliciously nutritious foods in her children’s foods. We want to follow her lead and take it a step further by giving Jessica’s muffins a Clean Cuisine makeover by doing the following:
- Using white whole wheat flour (learn more about white whole wheat flour HERE)
- Adding almond flour for super clean “plant protein”
- Eliminating all refined sugar (ours are sweetened with nutrient-rich pureed dates, bananas, and raisins)
- Using organic, pastured eggs instead of conventional eggs–we are HUGE fans of Vital Farms
- Adding a lot more butternut squash! (We use one entire 10-ounce frozen container!)
- Swapping nutrient-rich organic extra virgin coconut oil for the vegetable oil (and we use half the amount of oil).
- We are also ditching the applesauce because conventional applesauce has the fiber removed—we’ll swap a mashed banana for this.
Ok, fine….this is less of a makeover and more of a complete re-do, but I got the idea for adding butternut squash to my muffins from Jessica’s recipe. And, I frequently think of her book when I’m looking for ways to hide vegetables from finicky eaters. 😉 Kids absolutely LOVE these muffins, by the way. But, they’re not just for the little ones. What is so spectacular about these Butternut Squash Muffins is how pillowy soft and super moist they turn out with the perfect amount of sweetness–a perfect fall fix.
They are “anytime muffins”—great for breakfast, lunch, snack, or even as a dinner muffin!Print
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- 2 organic (pastured eggs (such as Vital Farms))
- 4 pitted dates
- ¼ cup water
- 2 tablespoons lemon juice
- 2 tablespoons organic extra virgin coconut oil (such as Barlean’s)
- ¼ cup mashed banana
- 1 container (10-ounces frozen butternut squash, thawed)
- 1 teaspoon pure vanilla extract
- 1 cup white whole wheat flour or 1-for-1 gluten free flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon unrefined sea salt
- ¾ cup raisins
- Preheat the oven to 350 degrees. Line 10 muffin tins with paper muffin liners.
- In a high-speed blender (we LOVE our Vitamix!), add the eggs, dates, water, lemon juice, coconut oil, and banana. Process until smooth and creamy. Add the thawed butternut squash, and vanilla extract and process again for at least 1 full minute, or until smooth and creamy. Set wet ingredients aside.
- In a medium-sized mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda and salt. Slowly pour the wet ingredients in with the dry ingredients and use a spatula to scrape all of the wet ingredients from the Vitamix container. Once the ingredients are well blended, stir in the raisins.
- Divide the batter among the muffin tins, place in the oven and bake for 25 to 28 minutes, or until a toothpick inserted in the middle comes out dry. Remove from oven and let cool for 10 minutes before serving.