Name: Healthy Butternut Squash Muffin Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 3 cups old-fashioned oats; 1½ tbsp chai seasoning; 1½ tsp Baking Soda; ¾ tsp fine sea salt; 2 eggs; 1 cup almond milk; 1 cup butternut squash; ½ cup maple syrup; 3 tbsp coconut oil; 1 tsp vanilla extract; turbinado sugar

These healthy butternut squash muffins are perfect for a nutritious breakfast or a light snack. With a blend of chai seasoning and maple syrup, they offer a delightful balance of spice and sweetness. The use of old-fashioned oats makes them gluten-free and packed with fiber.

Photos of Healthy Butternut Squash Muffin Recipe

The chai seasoning might not be a common pantry item, but it's essential for the warm, spiced flavor. You can find it in the spice aisle of most supermarkets. Turbinado sugar is another specialty ingredient, recognized for its coarse texture and molasses flavor; it's typically located near the other sugars.

Ingredients for Healthy Butternut Squash Muffins

old-fashioned oats: Provides a gluten-free, fiber-rich base when ground into flour.

chai seasoning: Adds a warm, spiced flavor blend of ginger, cinnamon, cardamom, and cloves.

baking soda: Helps the muffins rise and become fluffy.

fine sea salt: Enhances and balances the flavors.

eggs: Binds the ingredients together and adds moisture.

almond milk: A dairy-free milk alternative that adds moisture.

butternut squash: Provides natural sweetness and moisture, along with nutrients.

maple syrup: Acts as a natural sweetener with a distinct flavor.

coconut oil: Adds moisture and a subtle coconut flavor.

vanilla extract: Enhances the overall flavor profile.

turbinado sugar: Used for a sweet, crunchy topping.

One reader, Coleman Payne says:

These healthy butternut squash muffins are a delightful treat! The blend of chai seasoning and maple syrup creates a warm, comforting flavor. They’re moist, perfectly sweet, and easy to make. Perfect for a quick breakfast or snack. Highly recommend!

Coleman Payne

Techniques Required for Making Butternut Squash Muffins

How to puree oats: Use a blender or food processor to grind the oats until they reach a flour-like consistency. How to fold ingredients: Gently combine the dry ingredients with the wet ingredients, mixing just until they are incorporated to avoid overmixing. How to test muffin doneness: Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done baking.

How To Make Healthy Butternut Squash Muffins

This guilt-free butternut squash muffin is perfect for the breakfast on the go or may it even be a hearty snack on your afternoon coffee break.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

3cupsold-fashioned oats
1½tbspchai seasoning(or pumpkin pie spice)
1½tspbaking soda
¾tspfine sea salt
2eggs
1cupalmond milkunsweetened (plain or vanilla)
1cupbutternut squashcooked, mashed
½cupmaple syrup
3tbspcoconut oilmelted (or any mild-flavored oil)
1tspvanilla extract
turbinado sugarfor sprinkling (optional)

Instructions

Preheat oven to 375 degrees F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
Puree oats in a blender or food processor until they reach a flour-like consistency.
Add in the chai seasoning, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
In a separate large mixing bowl, whisk together the eggs, milk, mashed butternut squash, maple syrup, coconut oil and vanilla extract until evenly combined.
Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.
Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
Serve warm; or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

Nutrition

Calories: 162.52kcal
Fat: 5.74g
Saturated Fat: 3.48g
Trans Fat: 0.00g
Monounsaturated Fat: 1.44g
Polyunsaturated Fat: 0.90g
Carbohydrates: 25.41g
Fiber: 2.29g
Sugar: 9.48g
Protein: 3.93g
Cholesterol: 26.66mg
Sodium: 184.55mg
Calcium: 77.43mg
Potassium: 168.33mg
Iron: 1.42mg
Vitamin A: 74.26µg
Vitamin C: 2.52mg

Crucial Technique Tip for Perfect Butternut Squash Muffins

To ensure your butternut squash muffins have a light and fluffy texture, make sure not to overmix the batter once you combine the dry ingredients with the wet ingredients. Overmixing can cause the muffins to become dense. Stir just until the ingredients are incorporated.

Time-Saving Tips for Making Healthy Butternut Squash Muffin Recipe

Pre-make oat flour: Blend old-fashioned oats ahead of time and store in an airtight container to save time during preparation.

Use canned squash: Substitute fresh butternut squash with canned or frozen squash to cut down on prep time.

Melt coconut oil: Melt the coconut oil in the microwave for a few seconds to make mixing easier and faster.

Measure ingredients in advance: Pre-measure all ingredients and set them out before starting to streamline the process.

Double the batch: Make a double batch and freeze extra muffins for quick, healthy snacks later.

Substitute Ingredients For Healthy Butternut Squash Muffin Recipe

old-fashioned oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are gluten-free, making them a good alternative for those with gluten sensitivities.
chai seasoning - Substitute with pumpkin pie spice: Pumpkin pie spice has a similar warm, spicy flavor profile that complements the butternut squash.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1½ teaspoons of baking soda to achieve a similar leavening effect.
fine sea salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and provides a similar level of saltiness.
eggs - Substitute with flax eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water to create a vegan alternative that binds the ingredients together.
almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in baking.
butternut squash - Substitute with pumpkin puree: Pumpkin puree has a similar texture and flavor, making it an excellent substitute.
maple syrup - Substitute with honey: Honey provides a similar sweetness and can be used in the same quantity.
coconut oil - Substitute with olive oil: Olive oil is a healthy fat that can be used in the same quantity and provides a subtle flavor.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the overall taste.
turbinado sugar - Substitute with coconut sugar: Coconut sugar has a similar texture and a lower glycemic index, making it a healthier alternative.

Presenting the Perfect Butternut Squash Muffins

Serve smaller portion sizes: Present the butternut squash muffins in elegant, bite-sized portions to highlight their delicate flavors and textures.
Use decoration: Garnish each muffin with a light dusting of turbinado sugar and a small edible flower to add a touch of sophistication and visual appeal.
Plate with contrast: Place the muffins on a dark slate or matte black plate to make the vibrant colors of the butternut squash and turbinado sugar pop.
Add a sauce: Drizzle a thin line of maple syrup reduction on the plate for an added layer of flavor and a beautiful presentation.
Incorporate texture: Sprinkle some finely chopped toasted old-fashioned oats around the muffins to add a crunchy texture and enhance the oat flavor.
Use height: Stack two mini muffins slightly off-center to create a dynamic and visually interesting presentation.
Highlight ingredients: Place a small, roasted butternut squash cube next to each muffin to emphasize the primary ingredient and add a pop of color.
Add a beverage pairing: Serve with a small glass of almond milk on the side to complement the flavors and provide a refreshing contrast.
Create a theme: Use a rustic wooden board as the base for the presentation to evoke a cozy, autumnal feel that complements the chai seasoning and butternut squash.
Use fresh herbs: Garnish with a small sprig of fresh mint or rosemary to add a touch of green and a hint of freshness to the plate.

Essential Tools for Making Butternut Squash Muffins

Oven: Preheat to 375 degrees F to bake the muffins.
Muffin pan: Use a 12-cup pan to hold the muffin batter.
Parchment or cupcake liners: Line the muffin pan to prevent sticking.
Cooking spray: Lightly grease the muffin pan if not using liners.
Blender: Puree the oats to a flour-like consistency.
Food processor: Alternative to a blender for pureeing oats.
Large mixing bowl: Whisk together the wet ingredients.
Whisk: Mix the eggs, milk, butternut squash, maple syrup, coconut oil, and vanilla extract.
Measuring cups: Measure out the oats, almond milk, and butternut squash.
Measuring spoons: Measure the chai seasoning, baking soda, sea salt, and vanilla extract.
Spatula: Fold the dry ingredients into the wet mixture.
Spoon or ice cream scoop: Portion the batter into the muffin cups.
Cooling rack: Place the muffin pan on it to cool for 5 minutes after baking.
Toothpick: Check for doneness by inserting it into the center of the muffins.

Storing and Freezing Butternut Squash Muffins

Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. This will help maintain their freshness and prevent them from drying out.
If you want to keep the muffins for a longer period, freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil, ensuring a tight seal to prevent freezer burn. Then, place the wrapped muffins in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container or bag with the date and contents for easy reference.
When stored properly in the freezer, these butternut squash muffins can last for up to 3 months. This makes them a convenient grab-and-go breakfast or snack option for busy mornings or when you're craving a healthy treat.
To thaw frozen muffins, remove them from the freezer and let them sit at room temperature for about an hour. Alternatively, you can microwave individual muffins on high for 30-45 seconds, or until heated through. If you prefer a crispy top, you can also reheat the muffins in a preheated oven at 350°F (175°C) for 5-10 minutes.
If you plan on consuming the muffins within a day or two, you can also store them in the refrigerator. Place them in an airtight container or resealable plastic bag and they'll keep well for up to 5 days. To reheat refrigerated muffins, simply microwave them for 15-20 seconds, or until warmed to your liking.

How To Reheat Leftover Muffins

To reheat leftover healthy butternut squash muffins, first preheat your oven to 350°F (175°C). This temperature will ensure that the muffins warm up evenly without drying out or becoming too crispy on the outside.
Place the muffins on a baking sheet lined with parchment paper or a silicone mat. This will prevent the muffins from sticking to the pan and make cleanup easier.
If you prefer a softer, more moist muffin, you can wrap each one individually in aluminum foil before placing them on the baking sheet. This will help to trap the moisture inside the muffin as it reheats.
Once the oven is preheated, place the baking sheet with the muffins inside and bake for 5-10 minutes, depending on the size of the muffins and how cold they were when you started. Check the muffins after 5 minutes to see if they are heated through.
For a quicker reheating method, you can use the microwave. Place the muffin on a microwave-safe plate and heat it on high power for 15-30 seconds, depending on the size of the muffin and your microwave's wattage. Be careful not to overheat the muffin, as it can become tough or rubbery.
If you have an air fryer, you can also use it to reheat your butternut squash muffins. Preheat the air fryer to 350°F (175°C) and place the muffins in the basket, making sure they are not touching each other. Heat for 2-3 minutes, or until the muffins are warmed through.
Regardless of the reheating method you choose, be sure to let the muffins cool for a minute or two before biting into them, as the inside can be quite hot. Enjoy your perfectly reheated healthy butternut squash muffins with a pat of butter, a drizzle of honey, or simply on their own!

Interesting Fact About Butternut Squash Muffins

A random fact about this recipe is that using butternut squash not only adds natural sweetness but also boosts the nutritional value of the muffins with vitamins A and C, fiber, and antioxidants.

Is Making Butternut Squash Muffins at Home Cost-Effective?

This butternut squash muffin recipe is quite cost-effective for a household. The primary ingredients like old-fashioned oats, butternut squash, and almond milk are affordable and readily available. The use of maple syrup and coconut oil adds a touch of luxury but remains within a reasonable budget. Overall, the approximate cost for a household of 4 people would be around $10-$12. Considering the health benefits and delicious taste, I would rate this recipe an 8 out of 10 for cost-effectiveness.

Are Butternut Squash Muffins Healthy?

This butternut squash muffin recipe is a healthier alternative to traditional muffins. It incorporates several nutritious ingredients such as old-fashioned oats, almond milk, and butternut squash, which provide fiber, vitamins, and minerals. The recipe also uses maple syrup as a natural sweetener instead of refined sugar, and coconut oil as a healthier fat source. The chai seasoning adds a flavorful twist without relying on excessive sugar or artificial flavors.

However, there are a few areas where the recipe could be further improved to boost its nutritional value:

Replace a portion of the oats with whole wheat flour or almond flour to increase the protein content and provide a more balanced macronutrient profile
Reduce the amount of maple syrup to lower the overall sugar content, or substitute it with a sugar-free alternative like erythritol or stevia
Add in some chopped nuts, seeds, or dried fruits to enhance the texture and provide additional healthy fats, fiber, and antioxidants
Experiment with using mashed bananas or unsweetened applesauce as a partial substitute for the coconut oil to reduce the total fat content

Editor's Opinion on This Butternut Squash Muffin Recipe

This butternut squash muffin recipe is a delightful blend of wholesome ingredients and warm spices. Using oats as a base provides a hearty texture and added fiber, while the chai seasoning infuses the muffins with a cozy, aromatic flavor. The combination of almond milk, maple syrup, and coconut oil ensures moistness without compromising on health. The turbinado sugar topping adds a pleasant crunch. Overall, these muffins are a nutritious and flavorful option, perfect for breakfast or a snack.

Enhance Your Healthy Butternut Squash Muffin Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Roasted Brussels Sprouts with Balsamic Glaze: Imagine the crispy, caramelized edges of Brussels sprouts mingling with the sweet tang of a balsamic reduction. This side dish adds a delightful crunch and a burst of flavor that perfectly complements the butternut squash muffins.

Quinoa and Kale Salad: Quinoa and Kale Salad: A vibrant mix of quinoa, kale, and a medley of fresh veggies tossed in a zesty lemon vinaigrette. This salad brings a refreshing, nutrient-packed contrast to the warm, comforting muffins.

Apple and Walnut Slaw: Apple and Walnut Slaw: Crisp apples, crunchy walnuts, and a hint of cabbage come together in a creamy dressing. This slaw offers a sweet and nutty crunch that pairs beautifully with the earthy tones of the butternut squash.

Spiced Sweet Potato Soup: Spiced Sweet Potato Soup: A velvety sweet potato soup infused with warming spices like cinnamon and nutmeg. This cozy bowl of goodness is the perfect companion to your muffins, creating a harmonious blend of flavors.

Berry and Yogurt Parfait: Berry and Yogurt Parfait: Layers of creamy Greek yogurt, fresh berries, and a sprinkle of granola. This parfait adds a refreshing, fruity note to your meal, balancing the hearty muffins with a touch of sweetness.

Similar Recipes to Healthy Butternut Squash Muffin Recipe

Pumpkin Spice Muffins: These pumpkin spice muffins are a delightful fall treat, combining the warm flavors of pumpkin and spices in a moist, fluffy muffin. Perfect for breakfast or a cozy snack.

Zucchini Bread: A moist and flavorful zucchini bread that sneaks in veggies while tasting like a treat. This bread is perfect for using up extra zucchini from your garden and makes a great breakfast or snack.

Sweet Potato Pancakes: Fluffy and nutritious, these sweet potato pancakes are a fantastic way to start your day. Packed with sweet potatoes and a hint of cinnamon, they are both healthy and delicious.

Apple Cinnamon Oatmeal Muffins: These apple cinnamon oatmeal muffins are a wholesome and hearty option for breakfast or a snack. Made with apples and cinnamon, they offer a comforting and satisfying flavor.

Carrot Cake Muffins: Enjoy the classic flavors of carrot cake in a convenient muffin form. These carrot cake muffins are packed with carrots, spices, and a touch of sweetness, making them a perfect treat for any time of day.

Why trust this Healthy Butternut Squash Muffin Recipe:

This recipe combines the wholesome goodness of old-fashioned oats and butternut squash with the natural sweetness of maple syrup. The use of almond milk and coconut oil ensures a dairy-free and nutritious treat. The chai seasoning adds a unique and warming flavor, making these muffins perfect for any time of the year. With simple, healthy ingredients and straightforward instructions, this recipe is both easy to follow and deliciously rewarding.

Share your thoughts on this healthy butternut squash muffin recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make it even better!

FAQ:

Can I use a different type of milk instead of almond milk?

Absolutely! You can use any milk you prefer, like cow's milk, soy milk, or oat milk. Just keep in mind that it might slightly change the flavor and texture.

Can I substitute the butternut squash with another vegetable or fruit?

Yes, you can! Pumpkin or sweet potato puree works well as a substitute for butternut squash. Just make sure it's well-mashed or pureed to maintain the right consistency.

How do I store these muffins to keep them fresh?

You can store the muffins in a sealed container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature or warm them up in the microwave before eating.

Can I make these muffins gluten-free?

These muffins are already gluten-free since they use old-fashioned oats instead of wheat flour. Just make sure your oats are certified gluten-free if you have a gluten intolerance or celiac disease.

What can I use instead of coconut oil?

You can use any neutral oil like vegetable oil or canola oil. If you prefer, you can also use melted butter, but it might add a slightly different flavor to the muffins.