I’m always trying to give veggies to my toddler, but they aren’t always gobbled up as I would hope. So, I’m trying to find ways that I can incorporate more veggies into foods she already enjoys.. like muffins! These butternut squash muffins are SO moist and are sweetened naturally! PLUS, they’re incredibly easy to make.
And when the toddler got her hands on one of these, she gobbled it down and has since asked for more “cupcakes please!”
Perfect for breakfast or an afternoon snack.
Nom nom nom!!
Bed head at its finest.
Picking the crumbs off the wrapper.
“Thanks, Mom.”
Healthy Butternut Squash Muffins
Makes appx. 21 muffins
Ingredients
14 ounces butternut squash
1 cup Agave (or honey)
3 eggs
1/4 ts. salt
3 cups wheat flour (or white, if you’d prefer)
2 ts. baking powder
2 ts. cinnamon
1 ts. nutmeg
2 Tb oil
Craisins or any other topping (raisins, almonds, chocolate chips)
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| This is what 14 ounces looks like in case you don’t have a scale |
Directions
Preheat oven to 325*
1. Cook butternut squash. This can be done several ways, but the EASIEST way that I like is in the microwave. For a medium butternut squash, cut several slits in the squash and microwave for 10 minutes. Let it cool down before handling, as it will be very hot. Then, cut into chunks, leaving the skin on. Yes, you can leave it on!
2. In a food processor, add in the butternut squash, Agave, and eggs and mix well. Then, add in the flour, baking powder, cinnamon, nutmeg and oil and mix until blended.
3. Insert paper liners into two muffin tins and fill about 3/4 of the way. You can get about 21 full muffins, or make them a little smaller and get 24.
4. Top with craisins (or other topping) to your liking.
5. Bake at 325* for 15 minutes and cool on a wire rack.
I feel good about giving these to my family, especially my toddler, though The Hubby was enjoying them right along side her!
