I absolutely love butternut squash. I don’t care what season it is, the flavor never gets old to me because butternut squash is so versatile! It comes in soups, casseroles, baked goods—every form imaginable, which is awesome for us moms and busy ladies! While it’s a tasty, high-fiber vegetable, it can be a tad difficult to prepare. Skinning the gourd can be time-consuming and finger-fretting. This is why I recommend buying pre-packaged, cubed butternut squash so you can skip right to the good part!
These tasty little bites are packed with yogurt for protein and oats rather than flour for good-for-you carbs. You can even pop them into the freezer and defrost as you go!
Butternut Squash Mini Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini muffins
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp Stevia (or your favorite sweetener)
- 6 oz plain whole milk yogurt
- 3/4 cup pre-packaged, cubed butternut squash
- 1 tsp maple syrup (optional*)
- 1 tsp vanilla
- 1/4 cup skim milk
- Preheat the oven to 350 degrees.
- Blend the rolled oats in a blender to create an oat “flour.”
- Combine the oat “flour” with the rest of the dry ingredients in a medium bowl and set aside.
- Put cubed butternut squash in a microwave-safe dish and microwave until fork-tender.
- In the blender you used to make your oat “flour,” combine the butternut squash with the rest of the wet ingredients and blend until combined.
- Mix wet ingredients in with dry ingredients and stir until a moist, thick dough forms. If it’s too dry, add more yogurt or a little milk and if it’s too wet, add a little more oat “flour.”
- Bake for 18-20 minutes.
*Optional ingredients not included in nutrition calculation.
- Serving Size: 2 mini muffins
- Calories: 80
- Sugar: 2g
- Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g