Go Back
+ servings
Butternut Squash Muffins with apple and walnuts stacked on a plate

Butternut Squash Muffins with Cinnamon and Apples

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


  • 1 ½ cup 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 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 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