by Megan Winfrey

You'd never guess how much these muffins have going on by the looks of them. Super filling and packed with nutrients, these will keep you plenty satisfied from breakfast to lunch, and will "squash" any hunger attacks throughout the day. Yes, that's a pun and you'll get it once you read this recipe!

Butternut Squash & Oat Muffins

• 1 butternut squash
• 3 eggs
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 tsp. ground cloves
• 1 cup prepared oats
• 1/4 cup chopped walnuts
• 1/4 cup dried fruit (cherries, cranberries, raisins, etc.)

 

Preheat oven to 400ºF

Grease or line 2 muffin tins (for 24 muffins).

Slice the butternut squash in half and scoop out the seeds and pulp with a spoon. Place each face down on a cookie sheet. Add a little layer of water to the pan and roast the squash until fork tender, about 35 minutes. Set aside to cool down for handling.

Once cool, scoop the squash into a large bowl. Add the eggs, water, vegetable oil, and both sugars and mash together.

In a separate bowl, sift the flours, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves together. Add the dry ingredients to the wet slowly, using a mixer, until you have a smooth batter. Fold in the cooked oats, nuts, and fruit.

Spoon batter into the muffin cups, about 1/2 to 1/3 full.

Bake about 15 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 10 minutes in the pan before removing to cool completely on a wire rack.

Freeze some for a later date or enjoy right away! These will keep for 1-2 weeks in a sealed container.