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Whole Wheat Butternut Squash and Apple Muffins are deliciously light, moist and loaded with the goodness of oats and fruits.

Whole Wheat Butternut Squash and Apple Muffins

Whole Wheat Butternut Squash and Apple Muffins are deliciously light, moist and loaded with the goodness of oats and fruits.
4.83 from 17 votes
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Course: Breakfast, Dessert
Keyword: Apple, Butternut Squash, Fruits, Oats, Whole Wheat flour
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 24 Mini Muffins
Author: Renu Agrawal-Dongre

Equipment

  • Muffin Tin
  • Oven

Ingredients

  • 1 Cup (185 gmWhole Wheat Flour
  • 1 Cup Butternut Squash and Apple Puree (approx. 1 cup butternut squash + 1 apple)
  • 1/2 Cup (60 gRolled Oats
  • 2 tbsp (30 mmelted 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)

Instructions

  • 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.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu