Butternut Squash Muffins (dairy free)

January 24, 2012
0 Ratings
  • Makes 12
Author Notes

Every time I make these, I swear I will never make them again, until I am craving something sweet and there is a vegetable or fruit that is going to expire soon, so I make them again. They are yummy and moist, with a perfect, light texture and a lovely aroma. Everything about them is good, even their nutritional value. They are great for breakfast, as a snack, or something sweet and healthy to have with your tea. My friends always apologize when they can't stop eating them. They are so good, it's hard to stop. Below is my basic recipe for the muffins – the only thing I change is the vegetable, depending on what I have on hand: it can be butternut squash, or carrot, or both. Once I made them with Granny Smith apples – they were delicious! The great part is that it only takes ten minutes to prepare them. —Shelly's Humble Kitchen

What You'll Need
  • 1/2 cup cane sugar
  • 1/2 cup agave nectar
  • 1/2 cup canola or vegetable oil
  • 2 large organic eggs
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh ginger, grated (optional)
  • 2 cups butternut squash, grated
  1. Preheat the oven to 350°F. Line a 12 muffin tin with muffin liners.
  2. In a large bowl, combine the sugar, agave, sugar, oil and eggs, and beat until the mixture is well blended.
  3. Sift the flour and the baking powder into the bowl. Add the rest of the ingredients (cinnamon, salt, ginger and squash) and stir everything together with a wooden spoon.
  4. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

See what other Food52ers are saying.

0 Reviews