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.
- 04 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 4.96g | 3% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 2.31g | 6% |
| Sugar 2.76g | 3% |
| Fat | |
| Fat 1.97g | 2% |
| Saturated 0.81g | 3% |
| Cholesterol 4.29mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 12mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.70mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 1.70mg | 2% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 1.40ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.58mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 150mg | 4% |
| Selenium, Se 7ug | 14% |
| Sodium, Na 100mg | 6% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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