Butternut squash oatmeal mini muffins
These butternut squash oatmeal mini muffins blend the earthy sweetness of butternut squash with hearty multi-grain oatmeal, Greek yogurt, and a hint of cinnamon, making them a nutritious option for breakfast or a snack. They are easy to prepare and bake quickly for a simple, flavorful treat.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup multi-grain oatmeal1 tsp baking powder
1 tsp cinnamon
1 tsp stevia leaf sweetener
3/4 cup greek yogurt
3/4 cup squash
1 tsp maple syrup
1 tsp vanilla extract
1/4 cup nonfat milk
Delight your taste buds with these wholesome butternut squash oatmeal mini muffins. Perfect for a quick breakfast or a healthy snack, these muffins combine the earthy sweetness of butternut squash with the heartiness of multi-grain oatmeal, enhanced by the tangy flavor of Greek yogurt and a hint of cinnamon. They're not just delicious, but also packed with nutrients to keep you energized throughout the day.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners.
- In a medium-sized mixing bowl, add 1 cup of multi-grain oatmeal, 1 tsp of baking powder, 1 tsp of ground cinnamon, and 1 tsp of stevia leaf sweetener. Mix well to ensure all the dry ingredients are combined.
- In another bowl, combine 3/4 cup of Greek yogurt, 3/4 cup of cooked and mashed butternut squash, 1 tsp of maple syrup, 1 tsp of vanilla extract, and 1/4 cup of nonfat milk. Stir until smooth and all the ingredients are well incorporated.
- Gradually add the wet mixture to the dry mixture. Stir until just combined. Ensure that the oatmeal is evenly distributed throughout the batter.
- Spoon the batter into the prepared mini muffin tin. Fill each muffin cup about three-quarters full to allow space for rising.
- Place the muffin tin in the preheated oven. Bake for approximately 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven. Allow them to cool in the tin for a few minutes before transferring them to a wire cooling rack to cool completely.
- Enjoy your butternut squash oatmeal mini muffins as a healthy snack or breakfast option!
Voila! Your butternut squash oatmeal mini muffins are ready to enjoy. These muffins are a wonderful blend of flavorful and nutritious ingredients, making them a perfect option for a healthy snack or a breakfast on the go. Serve them warm or store them for later – either way, they're sure to be a hit.
Butternut squash oatmeal mini muffins FAQ:
Bake the mini muffins in a preheated oven at 350°F (175°C) for approximately 15-20 minutes. They are done when a toothpick inserted in the center comes out clean.
The muffins are done when they spring back slightly when touched and a toothpick inserted into the center comes out clean. If there's any wet batter on the toothpick, they need more time.
Yes, you can substitute Greek yogurt with unsweetened applesauce, regular yogurt, or a dairy-free yogurt alternative, keeping in mind that the texture and flavor may vary slightly.
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage—just wrap them tightly.
Yes, you can use frozen butternut squash. Just be sure to thaw it and mash it thoroughly before adding it to the wet ingredients.
Cooking Tips:
- For added flavor, consider mixing in a handful of chopped nuts or dried fruit to the batter before baking.
- Make sure to use a finely grated butternut squash to ensure it blends well with the other ingredients.
- To ensure even baking, use a mini muffin tin and fill each cup to about three-quarters full.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they stay intact.
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt, and use a non-dairy milk of your choice.
Nutrition Facts
6 ServingsCalories 90kcal
Protein 4.96g
Carbohydrates 14g
Fiber 2.31g
Sugar 2.76g
Fat 1.97g
More recipes
Low-fat banana and raspberry bread
Delicious low-fat banana and raspberry bread with Greek yogurt.
15 Dec 2025Chocolate mint cakes with choc mint frosting
Delicious Chocolate Mint Cakes topped with creamy choc mint frosting.
19 Jan 2026Chicken rivel soup with sweet corn
Hearty chicken rivel soup with sweet corn, perfect for chilly days.
03 Feb 2026Potato mash with bacon and caramelised onion
Creamy potato mash with bacon and caramelised onions.
29 Nov 2025Banana-coconut protein baked oatmeal cups
Nutritious banana-coconut oatmeal cups, great for breakfast or snacks.
01 Jan 2026