Butternut Squash Muffins

These healthy squash muffins are low in sugar and studded with oats! They're a great breakfast or snack for babies, toddlers, and adults alike.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 161kcal

Preheat the oven to 400 degrees F/204 degrees C. Use a silicone muffin tray or silicone liners if you have them. If not, grease or spray paper liners and place them in a regular muffin tray.
In a large bowl, whisk together the butternut squash, eggs, maple syrup, yogurt, oil, and vanilla. In a small bowl, combine the flour, whole oats, baking powder, salt, and pumpkin pie spice. Add the dry ingredients to the wet ones and whisk or stir together. The batter should be lumpy from the oats.
Use an ice cream scoop or spoon to fill each muffin cavity about ¾ of the way.
Transfer to the muffins to the preheated oven and bake on the center rack for 19 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are very lightly browned.
Remove the muffins from the oven. Let them cool for a few minutes in the muffin tray, then transfer to wire racks to finish cooling. Enjoy!
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Butternut squash puree: Canned butternut squash can be found at most grocery stores, but you can use squash that you cook and mash yourself or sub canned pumpkin. Follow my instructions in my post on How to Make Butternut Squash Puree for more info.
Sweeteners: To make these muffins without any refined sweeteners (i.e. for young babies under 1), omit the maple syrup and replace with more unsweetened applesauce of mashed bananas. If you want sweeter muffins (i.e. if you're not making them for kids), replace the applesauce with more maple syrup.
Additions: Add ¼ to ½ cup of chopped nuts or chocolate chips to the batter before baking. You can also top the muffins with brown sugar or some extra whole oats before putting them in the oven.
Serving: Enjoy the muffins warm or cold, plain or topped with butter, cream cheese, or nut butter.
Storage: Store at room temp in an airtight container for 2 to 3 days or in the fridge for up to 5 to 7 days. To freeze, let them cool completely then transfer to an freezer-safe container. If you want to prevent freezer burn, you may prefer wrapping each one in plastic wrap or parchment paper before placing into a container. Freeze for up to 3 months. Thaw in the fridge overnight or in the microwave (with any wrapping removed if you used it) in 20-second increments until warmed through.