These simple butternut squash breakfast muffins are SO EASY to make: 25 minutes to roast the squash + 20 minutes to bake the muffins = YOU ARE READY TO EAT!
If you enjoy eating pumpkin and sweet potatoes, then there’s no reason for you not to use butternut squash, too. The taste of roasted butternut squash lingers between these two gourds. I figure where ever a recipe calls for either pumpkin or sweet potatoes, you could definitely substitute with butternut squash.
These butternut squash muffins becomes sweeter and moister the longer they sit out. After they have cooled, store them in a resealable container and be ready for the most scrumptous treats. Let’s get baking, shall we?
HERE’S WHAT YOU NEED
- 1 small (7 inch long) butternut squash
- canola oil
Preheat oven to 400F degrees.
Use whatever nonstick pan you have that will fit the squash. Pour a tablespoon oil in the pan to create a thin film. Cut the butternut squash in half, scoop out the seeds (save them for roasting, later), and place each squash half flesh-side down. Bake squash until VERY tender, 25 to 35 minutes. Allow to cool enough to handle. The skin will easily come off without a fuss.
Now for muffin making…
- 1 1/4 cup roasted butternut squash, mashed smooth
- 1/2 cup all natural applesauce
- 1/4 cup orange juice
- 1/4 cup plus 1 tablespoon water
- 2 tablespoons ground flaxseed (2 eggs substitute — if you use eggs, omit the 1/4 cup plus 1T water)
- 1 cup whole wheat flour
- 1 cup old fashion oats, coarsely ground
- 1/2 cup brown sugar
- 1/2 cup old fashion oats, left whole
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup dried cranberries, rehydrated in warm water
- 1/4 cup golden raisins, rehydrated in warm water
Set oven to 350ºF degrees. Grease and flour a 12-count muffin pan.
Place the cranberries and raisins in a microwave safe bowl and cover with warm water. Microwave on HIGH for 1 minute. This is a speedy way to rehydrate the dried fruit. Drain off the water from the dried fruit. The rehydrated fruit won’t burn when it’s exposed at the top of the baked goodies.
Run that first cup of old fashion oats in a 1 cup food processor until it’s ground to a coarse cornmeal consistency.
In a large mixing bowl, combine ALL the dry ingredients, along with the pecans, rehydrated cranberries and raisins. Mix well.
Always adding the wet ingredients to the dry ingredients, use a rubber spatula and fold the wet into the dry ingredients. Do not over mix here. Go slowly allowing the flour a chance to absorb the moisture. Make sure all the flour is moisten.
Use either a 2 inch scooper or a large spoon to fill the muffin pan. I filled each muffin cup to the top. These are dense muffins so you can sorta heap the batter.
BAKE for 20-25 minutes.
No matter how you slice it, this is a VERY GOOD breakfast to take on the go or sit down and enjoy with your morning cup of Joe.