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