Butternut Squash Muffins with cinnamon, apples, and walnuts are packed with protein since they use Greek yogurt instead of oil. Enjoy them for a healthy snack or even breakfast.
So…why would you want to make Butternut Squash Muffins when there are so many fantastic pumpkin muffin recipes out there? I’m so glad you asked! Here’s why:
- You’ve finally realized how easy it is to make crock-pot butternut squash puree and now you have lots of it to use up.
- You’re not a pumpkin fanatic but still want to enjoy a delicious fall-inspired muffin.
- You’ve eaten way too many healthy chocolate pumpkin muffins lately and need a change.
- You need a veggie-loaded, protein-packed snack to curb your mid-day slump.
- They look delicious. (They are!)
These are all reasons why we can’t get enough of these tasty little muffins, except for #2. You won’t find any pumpkin protestors at my house.
This recipe is a variation of Whole Wheat Pumpkin Muffins with Chocolate Chips and is part of our collection of healthy Greek yogurt muffins!
How to Make Butternut Squash Puree
You’ll need about 1 1/2 cups of butternut squash puree for this recipe. And, there are a couple of ways to get started.
- Cook butternut squash using one of these methods:
- Make it in a slow cooker. Place the whole butternut squash in a crock-pot and cook on high for 3-4 hours or on low for 4-6 hours. This is our preferred method!
- Roast it. Cut squash in half lengthwise. Remove seeds and place face down on a baking sheet. Bake in a 375 degree F oven for about 40 minutes or until fork-tender.
- Bake or microwave butternut squash cubes. You can usually find fresh or frozen cubes at most grocery stores.
- Use a fork to mash cooked butternut squash into a uniform consistency. The result does not need to be perfectly smooth. But, if you want perfection, give it a whirl in a food processor.
- Place the puree in a strainer to remove excess liquid, if necessary, before measuring out what you’ll need for the recipe.
Note: Check the label for frozen butternut squash carefully to make sure it is not mixed with other ingredients and/or seasoned.
By the way, if you have extra butternut squash puree, make soup like this Spicy Butternut Squash Soup or simply add butter and seasoning and enjoy!
Tips for Adding Apples to Butternut Squash Muffins
Apples give these muffins extra sweetness and add a little extra moisture.
- Opt for a sweet apple such as Honey Crisp, Royal Gala, Fuji or Ambrosia.
- You can, but you do not have to peel the apple first. I add cubes with skin to the batter.
- If the apple is sweet enough, you MAY be able to opt for a little less sugar!
Be sure and watch the video to see the making of this butternut squash muffin recipe in action!
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Butternut Squash Muffins with Cinnamon and Apples
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups butternut squash puree
- 1 egg beaten
- 5.3 ounce non-fat Greek yogurt
- 1/2 cup apple diced
- 1/2 cup walnuts chopped
- Preheat oven to 350 degrees F.
- Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
- Stir butternut squash, egg and yogurt into the dry mix.
- Fold diced apple and chopped walnuts into the batter.
- Fill muffins tins coated with cooking spray about 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
- Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
- Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.