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.
Servings 12 muffins
- 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