Simple Butternut Squash Breakfast Muffins 

These simple butternut squash breakfast muffins are SO EASY to make- 25 min. to roast the squash + 20 min. 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 believe that where ever a recipes calls for either pumpkin or sweet potatoes, you could definitely substitute with butternut squash.

The other day, I baked up a batch of Pumpkin Cranberry Muffins and they were VERY GOOD!  I've been working on a healthy, energy boosting, breakfast muffin that will keep us going to lunch time.

I believe this is THE RECIPE.

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 or two of oil in the pan to create a thin film. Cut the butternut squash in half, scoop out the seeds (save them for roasting, too), and place each 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 mess.

dry ingredients

• 1 cup whole wheat flour
• 1 cup old fashion oats, coarsely ground
• 3/4 cups 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

wet ingredients

• 1 1/4 cup roasted butternut squash
• 1/2 cup healthy egg substitute or 2 eggs
• 1/2 cup all natural applesauce or canola oil
• 1/4 cup orange juice or water

Set oven to 350F degrees.  Grease and flour 12 count muffin pan.

Baking tip for the dried cranberries & raisins.
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 item.

Run that first cup of old fashion oats in a 1 cup food processor until it's ground to a coarse cornmeal consistency. (We working to raise the level of soluble fiber while retaining a tender texture.)

In a large mixing bowl, combine ALL the dry ingredients, along with the pecans, rehydrated cranberries and raisins.  Mix well.

In a small bowl, stir together all the wet ingredients. The squash should be so tender that it stirs into the wet ingredients easily.  If you happen to have a firm squash, then give it a spin with a mixer or food processor until it is smooth.

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.