Butternut squash oatmeal mini muffins
Delight in these wholesome Butternut Squash Oatmeal Mini Muffins! Made with multi-grain oatmeal, Greek yogurt, and a touch of maple syrup, these mini muffins are the perfect healthy snack or breakfast 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!
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.
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.
Nutrition per serving
6 ServingsCalories 90kcal
Protein 4.96g
Carbohydrates 14g
Fiber 2.31g
Sugar 2.76g
Fat 1.97g
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