These pillowy soft and perfectly sweet Butternut Squash Muffins are perfect to add to your fall recipe line-up. Plus, it will give you your “Fall Fix” without having to say the words “pumpkin spice!” 😉
It’s that time again… fall is in the air. The leaves are changing and sweaters are being moved to the front of our closets.
We still hear a LOT about pumpkin spice — and it is becoming so cliché it’s hard to take serious anymore. So, 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!
How to Make Perfect Butternut Squash Muffins
The idea to mix butternut squash in a muffin was inspired by Jessica Seinfeld’s Deceptively Delicious cookbook.
Jessica gives strategies for hiding nutritious food in tasty meals fit for kids. In her book, her recipe for “Applesauce Muffins” uses ½ cup of butternut squash puree, which I thought was a great idea!
Unfortunately, her recipe still uses refined sugar, milk (how we feel about dairy), margarine, vegetable oil and refined flour. Yikes! Her recipe is definitely not as healthy or anit-inflammatory as we would like it to be. 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 1-for-1 gluten free flour instead of refined 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.
Butternut Squash Muffins for the Win!
Okay, okay… yes, this is less of a makeover and more of a complete re-do of the recipe. 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 add more vegetables to recipes.
Like adults, kids absolutely LOVE these muffins, by the way. What is so spectacular about these Butternut Squash Muffins is how pillowy soft and super moist they turn out. Plus, they have the perfect amount of sweetness – a delicious fall fix.
They are Butternut Squash Muffins are “anytime muffins”—great for breakfast, lunch, snack, or even as a dinner muffin!Print
Butternut Squash Muffins
These pillowy soft and perfectly sweet Butternut Squash Muffins will give you your “Fall Fix” without having to say the words “pumpkin spice!”
- 2 organic pastured eggs
- ¼ cup water
- 2 tablespoons lemon juice
- 2 tablespoons
- ¼ cup mashed banana
- 1 container (10-ounces frozen butternut squash, thawed)
- 1 teaspoon pure vanilla extract
- 1 cup
- ½ cup
- 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, 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 blender 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.