Whole grain muffins sweetened with butternut squash purée make a wholesome breakfast or snack.
nonstick cooking spray
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ cup butternut squash purée
2 tablespoons vegetable oil
1 tablespoon pure maple syrup
¼ cup plain yogurt
1 large egg
½ teaspoon pure vanilla extract
2 tablespoons whole milk (nondairy milk may be substituted)
Nutritional information per muffin:
Calories 143 (38 % from fat) ∙ carb. 18 g ∙ pro. 4g
fat 6g sat. fat 1g ∙ chol. 33mg ∙ sod. 179mg
calc. 93mg ∙ fiber 2g
Preheat oven to 375°F. Thoroughly spray a six-cup muffin tin.
Stir together the flour, baking powder, salt and cinnamon in a small bowl.
Put the purée, oil, syrup, yogurt, egg, vanilla and milk into the work bowl fitted with the steaming blade. Pulse on chop to incorporate ingredients, about 10 long pulses.
Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse gently until ingredients are just evenly incorporated. Be careful not to overmix.
Scoop even amounts (each about a scant ¼ cup) of batter into the prepared muffin tin.
Bake in preheated oven until tops are golden and a cake tester comes out clean, about 12 to 15 minutes.
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