Breads and Muffins

Butternut Squash Muffins (Whole Grain and Gluten Free)

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Believe it or not, last year we grew close to 50 butternut squash in our garden (ok, Nick grew them, I just cheered him on and watered a few times).  We had so many squash that we were able to give some away to friends and family, it was great. I also got inspired to make just about everything you could imagine with the squash (check out my recipes on the side of my blog; pizza, cookies, sauce, lasagna, the list goes on…..).

This year, however, we grew one.I felt a lot of pressure to do something really amazing with this squash, so I had to find one recipe and really make it special.  After last year’s cookies, breads, sauces, smoothies, etc. I figured I was lacking one thing…. muffins!Butternut Squash Muffins

Serves 24

Ingredients

3.5 cups brown rice flour

2 tsp. baking soda

2 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg, ground

1.5 tsp. cinnamon

2.5 cups cooked, pureed butternut squash **

1.5 cups white sugar

1/2 cup brown sugar

1 cup vanilla yogurt

4 egg whites

1 egg

1 cup dried fruit (I used dried pears)

**NOTE:  If you are following a  low FODMAPS diet,  you will want to omit the dried fruit, and be aware that butternut squash has a moderate amount of FODMAPs (most people can tolerate ~1/4th cup in a sitting, which means a small muffin should be fine).  This is a Gluten Free recipe.

Directions

  1. Preheat oven to 350 degrees.  Line two 12-cup muffin pans with paper muffin liners
  2.  In a medium bowl mix the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.  In a large bowl beat together the butternut squash, both sugars, yogurt, egg whites and egg.  Blend the flour mixture into the sugar/butternut squash mixture, slowly.  Fold in the dried fruit.  Transfer to the prepared muffin pan/liners.
  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.

Isn’t it interesting how different types of light can make certain foods look completely different?!  The muffins below look somewhat anemic. No?

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!

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