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Butternut squash muffins with apple stacked on a plate.

Butternut Squash Muffins with Apples

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.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 139kcal


  • 1 ½ cup white whole wheat flour or whole wheat pastry flour
  • ½ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups butternut squash puree
  • 1 egg beaten
  • 5.3 ounce non-fat Greek yogurt
  • ½ cup apple diced
  • ½ cup walnuts chopped


  • Preheat oven to 350 °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 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.



Calories: 139kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 154mg | Potassium: 183mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1880IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg