Description
Enjoy these moist and flavorful spiced butternut squash muffins. They are perfect for a fall breakfast or a holiday treat.
Ingredients
Scale
- 1 1/2 cups oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup butternut squash puree
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine butternut squash puree, maple syrup, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute pumpkin puree for butternut squash puree.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For gluten-free option, ensure your oat flour is certified gluten-free.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg