Butternut Squash Muffins with apples, cinnamon, and walnuts are packed with protein since they use Greek yogurt instead of oil. Enjoy them for a healthy snack or even breakfast.
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 ⅔ 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.