Whole Wheat Butternut Squash and Apple Muffins

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Finally, it’s Autumn and you can sense the nip in the air. The weather starts getting colder, days become visibly shorter and trees start shedding leaves. In our foodie world, you will smell autumn with all the spices using cinnamon, nutmeg and the different fall fruits and veggies. So today I am sharing my new recipe of Whole Wheat Butternut Squash and Apple muffins, which I made on the go using 2 fall favourites Butternut Squash and Apples.

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Autumn/Fall

In North America Autumn traditionally starts on Sept 21 and ends on Dec 21. Here in Ireland it starts on 1st September and ends on 30th November. The alternative word Fall traces its origins in old Germanic Languages or Old English. Literally means “to fall from a height” like “fall of the leaf” or “fall of the year” (Source Wiki).

Autumn is also associated with Halloween. And come Halloween we here have loads of pumpkin to do pumpkin carving. But autumn or fall is just not restricted to pumpkin. We have loads of other fall fruits and vegetables like Apple, Winter Squash like Butternut Squash along with pumpkin, Figs, Fennel, Pomegranate, Pears, Sweet Potatoes, Brussels sprouts, Broccoli, Carrots, Cauliflower, Grapes etc.

A little about Butternut Squash

Butternut squash also known as butternut pumpkin or gramma is a type of squash that grows on wine. It has a sweet, nutty taste similar to that of pumpkin. It has tan-yellow skin and orange fleshy pulp with seeds inside. Though it is a fruit it is used as a vegetable that is roasted, sauteed, pureed, or used in casseroles, breads, muffins etc.

1 Squash 4 recipes

I love making different recipes with this fruit. The only thing I hate with this is peeling the skin off and chopping it. It does take a lot of effort and now with practice, I have devised simpler ways to do it. But still. Yesterday I literally made 4 recipes with 1 butternut squash. First I added in this muffins, second I made Thukpa|Vegetable Noodle Soup and sneaked in it, third I have boiled it for my Roasted Butternut Squash and Carrot Soup and last is a surprise. Little spicy and tangy, a bit of my Indian touch, so keep watching this space for more Butternut Squash recipes.

So, let’s Celebrate Fall

So why I am taking about Butternut Squash today is because Poonam from Annapurna suggested us to make something to celebrate Fall. Poonam has a wonderful collection of recipes from all over the world. Hop on to her blog for some healthy creations. So the #213 theme of this Monday’s Foodie Monday bloghop is #Let’sCelebrateFall. She asked us to think a bit different and make something which we would make for a party.

I immediately picked a butternut squash when I saw the fruit aisle flooded with Butternut squash in our local stores. I already had apples at my home and decided to make this delicious Whole Wheat Butternut Squash and apple muffins.

Belive me or not, I literally made this recipe on the go. I was actually in no mood of cooking or checking for any recipes at all. But it was already Sunday and I had this butternut squash, which I finally decided to cut in the morning. Ignore the size of the pieces, as at once I thought to make some other recipe and was experimenting.

What goes in my Whole Wheat Butternut Squash and Apple Muffins

I have used regular red eating apples here, but one can use the green apples too. I have used maple syrup instead of sugar as a sweetener and kept the sugar level low, as butternut squash and apple do impart the natural sugar. Next I decided to add oats in this and I have not crushed or powdered them at all. Just used it as is. I added a bit of chocolate chunks on the top for visual appeal and also to bribe my kids if at all they do not like eating this.

I have used a food processor to puree the butternut squash and apple. One can even cook it slightly and then mash it. I was a bit doubtful about the raw chunkier taste of butternut squash, but it was not there. My son eat them happily without realising that he is eating butternut squash :-). One can enjoy this muffin with a bit of peanut butter or a chocolate spread on the top.

My little one was my helper in taking pics on that. Refusing to let go the muffins, I had to take her help. Phew at times it is so difficult. The muffins turned out to be moist, soft and delicious.

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Few more Fall recipes on my blog:

So here goes the recipe of Whole Wheat Butternut Squash and Apple Muffins

Ingredients

• 1 Cup (185 gms) Whole Wheat Flour
• 1 Cup Butternut Squash and Apple Puree (approx. 1 cup butternut squash + 1 apple)
• 1/2 Cup (60 gm) Rolled Oats
• 2 tbsp (30 ml) melted Butter at room temperature
• 1/2 tsp Cinnamon
• 2 Medium eggs
• 1/4 tsp Salt
• 4 tbsp Maple Syrup
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Pure Vanilla Extract
• 2 tbsp Chocolate chips/Chunks (Optional)

Preparation

• Preheat the oven at 180 Deg C.
• Grease or line a muffin tin with muffin cases.
• In a large bowl whisk in the dry ingredients except oats.
• Add in the oats to the dry mix and give a quick mix.
• In a food processor finely process the butternut squash and apple until it resembles a puree.
• Add this puree into another bowl.
• Add in the egg, vanilla extract, maple syrup, butter and give everything a nice whisk so that the egg is well incorporated.
• Now add the dry ingredients to wet and mix everything.
• Do not over mix. Mix until all the ingredients are well incorporated. Be sure to mix it right till the bottom of the pan.
• Fill in the muffin tray with batter.
• If using chocolate chips/chunks add them on the top.
• Bake in a preheated oven for 18-20 minutes.
• It’s done when a toothpick inserted comes out clean.

Notes

• One can slightly cook the butternut squash and apple and puree them instead of directly adding.
• Nuts and seeds can be added in the mix.
• Chocolate chips too can be added in the mix.
• One can replace the whole wheat with all purpose or plain flour if required.
• Instead of maple syrup , 2-2.5 tbsp brown sugar can be used
• Eggs can be replaced by flax eggs
• I have used mini muffin tin as I wanted to keep the muffin’s bite size. One can use regular muffin size tray.
• For longer shelf life of 4-5 days it is best to refrigerate them.

If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.

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