Butternut Squash Muffins

As the winter approaches, I still have so much squash to use up from my CSA and more I can easily grab from the farmer's market. I decided to try something new with my squash and make muffins for an easy "grab and go" breakfast. At first I was nervous that they wouldn't be sweet enough or have enough flavor but, boy was I wrong! These muffins are so moist and fluffy.. and mostly vegan. One word: NOM.

Butternut Squash Muffins

So moist and delicious! I couldn't just have one.

(This recipe makes 18 muffins)

Prep Time (including roasting squash): 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

1 cup butternut squash (roasted- info here- and peeled)

1 1/2 cups flour

1 tsp baking soda

1/3 cup honey

1/2 cup vegetable oil

2 eggs

1/4 cup water

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 tsp salt

1/4 cup leftover sweet potatoes with apples (optional)

*This would also be good with any form of nuts, dried fruit (like raisins), or chocolate chips

Directions

1. In 400º oven, Roast butternut squash until fork can easily be inserted into every part (about 35 minutes)

2. After roasted, peel squash and mash until smooth.

3. Turn down oven to 350º 

4. Mix together all wet ingredients (oil, honey, eggs, water, leftovers, and squash)

5. Add dry ingredients (flour, salt, brown sugar, baking soda, and spices)

6. Mix until fully combined and smooth

7. Pour into greased or lined muffin tins until they are 3/4 full

8. Bake at 350º for about 18-20 minutes (or until top is golden brown and toothpick comes out clean)

9. Enjoy!