3. Bake 18-20 minutes in the oven, until a toothpick inserted in the center of the muffin comes out clean. Cool on wire rack
|Estimated Nutrition Facts for 1/24th of recipe|
Nutrition Highlights: Excellent source of vitamin A, low fat, and compared to store-bought muffins these are definitely lower in calories.
We ate several of these muffins within a couple days, then we froze them to bring with us on our vacation to Bald Head Island (our wedding vacation!). They were truly a lifesaver because traveling often means unhealthy eats are the only option.
These muffins were so moist and delicious that they didn’t even need butter (although Nick tended to eat his with peanut butter). I was definitely happy with the one recipe I got from the one butternut squash we grew this year. Try them today!