Whole Wheat Butternut Squash Muffins

A delicious fall sweet we are sure everyone will enjoy! Also it’s the perfect way to sneak some veggies and oats into your kids’ diet. If you cannot include cinnamon, allspice or ginger are both great alternatives.

Servings: 4
Time: 1 Hour
Difficulty: easy
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Ingredients

½ Medium Butternut Squash, Peeled and Diced

1 Cup Whole Wheat Flour

¾ Cup Pastry or All-Purpose Flour

⅓ Cup Old-Fashioned Oats

½ Teaspoon Salt

1 Teaspoon Cinnamon

¼ Teaspoon Ground Cloves

1 Teaspoon Baking Soda

¼ Cup Canola Oil

¼ Cup Maple Syrup

1 Egg, At Room Temperature

1 Cup Regular or Almond Milk

1 Teaspoon Vanilla Extract

1 Cup Chopped Walnuts, Plus More For Topping

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Grease or line a 12-cup muffin tin with cooking spray or paper liners.
Place the butternut cut-side-down on the prepared baking sheet and pierce all over with a fork. Roast for 20-30 minutes, until very fork-tender. Remove from the oven and let the squash cool.
Reduce the oven to 350°F.
In a mixing bowl, whisk together all of the flour, oats, salt, cinnamon, cloves, and baking soda.
Scrape the butternut squash into a separate mixing bowl and whisk in the oil, maple syrup, egg, milk, and vanilla fully combined.
Fold the wet ingredients into the dry ingredients, along with the walnuts, until just combined.
Divide the batter evenly between the muffin cups, top with more walnuts if you like, and bake for 20-22 minutes, until a toothpick in the center comes out mostly clean. Cool for 5 minutes in the pan, then finish cooling on a wire rack.