Whole Wheat Spiced Butternut Squash Muffins
Ingredients
Wet Ingredients
-
1½
cups
cold butternut squash puree or canned pumpkin puree
-
½
cup
buttermilk
-
1
large
egg
-
¼
cup
melted coconut oil
-
⅓
cup
date paste
-
2
tbsp
blackstrap molasses
Dry Ingredients
-
2
cups
whole wheat flour
-
½
cup
rolled oats
-
1
tbsp
baking powder
-
1
tsp
baking soda
-
1
tsp
ground cinnamon
-
½
tsp
salt
-
½
tsp
ground ginger
-
½
tsp
ground nutmeg
-
¼
tsp
ground clove
Instructions
- Preheat the oven to 400°F and prepare a 12-cup muffin pan by greasing and lightly flouring it or lining with parchment paper.
- In a large bowl, whisk together all the wet ingredients until well combined and set aside.
- In a separate bowl, whisk together all the dry ingredients until well combined.
- Add the dry ingredients to the wet ingredients all at once and mix gently with a rubber spatula until just incorporated.
- Divide the batter evenly among the 12 muffin cups using a spring-loaded ice cream scoop.
- Bake in the preheated oven for 13 to 15 minutes until the muffins are rounded and a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for about a minute before transferring them to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
173
Total fat
6g
Total carbohydrates
27g
Total protein
4g
Sodium
389mg
Cholesterol
14mg
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