Despite them being made with nothing but wholesome ingredients and containing no refined sugar whatsoever, these Butternut Squash Apple Spice Muffins taste so delicious, you'll never believe how healthy they actually are!
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Butternut Squash Apple Spice Muffins

Despite them being made with nothing but wholesome ingredients and containing no refined sugar whatsoever, these Butternut Squash Apple Spice Muffins taste so delicious, you'll never believe how healthy they actually are!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 245kcal
Author Sonia! The Healthy Foodie

Ingredients

Wet ingredients

Dry Ingredients

Add-ins

Instructions

  • Preheat your oven to 425°F; line a 12 cup muffin pan with parchment or regular paper liners
  • In a large bowl, combine all the wet ingredients and mix well with a whisk until well combined. Set aside.
  • In a separate bowl, combine the dry ingredients and mix well with a whisk until well combined; add wet ingredients to dry and mix delicately with a rubber spatula until just incorporated, no more.
  • Delicately stir in apple, raisins and walnuts.
  • Divide the batter evenly between the 12 muffin cups. A size 8 (4oz) spring-loaded ice cream scoop works perfectly well for that!
  • Bake in the 425°F oven for 5 minutes, then decrease oven temp to 375°F and continue baking for a further 20 to 22 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for about a minute then carefully lift them from the cups and place them on a cooling rack to cool completely; alternately, you could just tilt the muffins in the cups so air is allowed to circulate around them.
  • Store your muffins in the refrigerator for up to a week.

Notes

*To make the butternut squash puree, roast the butternut squash in the oven (see the post for instructions, but omit black pepper) or and then scoop the flesh out and puree it in a mini food processor. Let cool completely before using in this recipe (you might want to make it the previous day).
You could also substitute canned pumpkin puree if you didn't have time to make the butternut squash puree. Just make sure to use 100% pure pumpkin puree and not pie filling.

Nutrition

Calories: 245kcal | Carbohydrates: 42g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 394mg | Potassium: 553mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3390IU | Vitamin C: 8.1mg | Calcium: 103mg | Iron: 2.4mg