Whole Wheat Butternut Squash and Carrot Muffins

 

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These whole wheat butternut squash and carrot muffins are simple to make and the perfect grab-and-go snack for our family. I usually freeze half for a later date and they thaw out nicely.

Ingredients
14 ounces butternut squash (This time I  bought a pre-sliced piece and it was just the right amount)

1 cup matchstick carrots

1 cup honey (or Agave)
3 eggs
1/4 ts. salt
3 cups wheat flour (or white, if you’d prefer)
2 ts. baking powder
2 ts. cinnamon
1 ts. nutmeg
2 Tb oil
Craisins or any other topping (raisins, almonds, chocolate chips)

Directions

Preheat oven to 325*

1. Cook butternut squash and carrots. This can be done several ways, but the EASIEST way that I like is in the microwave. For a medium butternut squash, cut several slits in the squash and microwave both the squash and carrots for appx. 10 minutes. Let  cool down before handling, as they will be very hot. Then, cut the squash into chunks, leaving the skin on. Yes, you can leave it on!

2. In a food processor, add in the butternut squash, carrots, honey, eggs and mix well. Then, add in the flour, baking powder, cinnamon, nutmeg and oil and mix until blended.

3. Insert paper liners into two muffin tins and fill about 3/4 of the way. You can get about 21 full muffins, or make them a little smaller and get 24.

4. Top with craisins (or other topping) to your liking.

5. Bake at 325* for 15 minutes and cool on a wire rack.

Both of my kids gobble these right down and I have to admit I eat just as many as they do, maybe more. :)

 

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Comments

  1. I love this recipe! Sounds like a fabulously healthy snack for the hubs and little ones! Thanks for sharing!

Trackbacks

  1. too long. make the article long enough

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