Butternut Squash Muffins

These muffins were inspired by a soup I had in my pantry that I did not want to waste. To make these muffins more nutrient-dense, I used whole wheat flour in place of white flour. Enjoy these muffins for breakfast or with a bowl of your favorite soup. For a little extra protein, muffins can be topped with peanut butter or almond butter.

Makes 12 servings
Serving size: 1 muffin
Prep time: 10 minutes
Bake time: 18-20 minutes

Ingredients for butternut squash muffins

  • ¾ cup butternut squash soup
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup cinnamon apple sauce
  • 1.5 cups whole wheat flour
  • ¾ cup Truvia Cane Sugar Blend
  • ¾  tsp salt
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • 2 tsp ground cinnamon

Directions for butternut squash muffins

  1. Preheat oven to 375 degrees.
  2. Spray muffin tin with non-stick cooking spray.
  3. In a large bowl, mix wet ingredients: butternut squash soup, eggs, vegetable oil, and applesauce.
  4. In a separate bowl, mix dry ingredients: whole wheat flour, Truvia Cane Sugar Blend, salt, baking soda, pumpkin spice, and ground cinnamon.
  5. Pour dry ingredients into wet ingredients. Mix all ingredients until the batter is smooth.
  6. Use a cookie scoop to fill each muffin cup 2/3 of the way full.
  7. Bake at 375 degrees for 18 to 20 minutes.
  8. Enjoy!

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Nutrition facts

Per Serving

  • calories: 196
  • carbohydrate: 27g
  • fat: 10g
  • fiber: 2g
  • potassium: 20mg
  • protein: 3g
  • sodium: 297mg
  • sugar: 10g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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