Butternut Squash & Almond Muffins

The cool fall weather has arrived and vast quantities of squashes are coming off of local farmers’ fields. I see them all over town, decorating the vegetable stands in yellows and oranges. One of my favorite squashes, which is also one of the most recognized, is butternut squash. It is sweet and often a vibrant orange when cooked. This got me thinking it might be perfect in baking! Sweet potato, yams and pumpkin are often used in muffins, but I had never heard of Butternut Squash in a recipe, so I thought I would give it a whirl. It did not disappoint! I would like to share with you my new recipe for Butternut Squash & Almond Muffins!

Next time you roast some squash for dinner and have a cup or two left over, instead of it going to waste in your fridge, mash it up and make these Butternut Squash and Almond Muffins! They are added sugar and oil free and can be easily made gluten free if gluten causes you discomfort.

I used to be a bit intimidated by roasting squash, but honestly, other than cutting it, it couldn’t be any simpler…

How to roast squash:

• wash the exterior of the squash with soap and water, rinse
• carefully cut the squash in half lengthwise using a large, sharp knife
• place on a baking sheet lined with parchment paper
• HACK: unless you want to scoop the seeds out to roast, it is easiest to bake the squash with the seeds in, then remove them later
• bake at 400 degrees for 45-55 minutes until tender when pierced with a fork
• once cooled, scoop out the seeds and “guts” and discard
• remove the peel
• mash the squash
  

The health benefits of Squash:

Butternut squash is a nutritious fruit usually thought of as a vegetable. It is high in vitamins A, C, fiber, magnesium, potassium and manganese. It is also a good source of calcium, iron, phosphorus and copper.

“The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline.” source

Butternut Squash & Almond Muffins

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Serves: makes 12 muffins Prep Time: 45 minutes to bake squash, 15 minutes to prepare muffins, 20 minutes to bake muffins

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup bananas, mashed (2 bananas)
• 1 cup butternut squash, baked and mashed
• 1 1/2 cups rolled oats, gluten free if desired
• 1 1/2 cups almond flour
• 1/2 cup dark chocolate chips, or chopped nuts of choice
• 1/4 cup raisins
• 2 tablespoons ground flax seeds
• 1 tablespoon chia seeds
• 1 tablespoon pumpkin seeds
• 2 1/2 teaspoons pumpkin spice (you can make your own, see recipe below)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• PUMPKIN SPICE:
• 3 tablespoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cloves
• Mix together and store extras in a spice jar for later use.

Instructions

1. Wash and slice butternut squash lengthwise placing both halves face up on a parchment paper lined baking sheet. 
2. Bake at 400 degrees Fahrenheit for 45-55 minutes, until easily pierced with a fork.  Remove from the oven.  Once cool enough to handle, remove the skin and seeds and discard.  (This step can be done at an earlier time.)
3. Reduce the oven temperature to 375 degrees.
4. In a large bowl, mash the bananas and 1 cup of butternut squash.  Add the ground flax, chia seeds, chocolate chips, raisins and vanilla. Mix.
5. In a medium sized bowl, mix all of the dry ingredients. 
6. Pour the dry ingredients into the wet ingredients and stir.  Avoid over-mixing as it makes the muffins tough.
7. Spoon the mixture into a muffin baking sheet that is either silicone, greased or muffin paper lined. Top with a sprinkle of pumpkin seeds.
8. Bake at 375 for 20 minutes.  Remove when starting to brown slightly. 
9. Allow to cool on a wire rack before removing the muffins from the pan.  Removing too soon will cause the muffins to be crumbly. 
10. Enjoy!

                                                          www.thevibrantveggie.com

Notes

Don't want to use butternut squash? Substitute with pumpkin, yam or sweet potato instead. These can be roasted, found in the frozen section or in a can.

If you like this muffin recipe, you may also enjoy my Orange Bran Flax Muffins. They are super healthy, moist and honestly, we are kind of addicted to them. 😉