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…..).Butternut Squash Muffins (Whole Grain and Gluten Free) 1

This year, however, we grew one.Butternut Squash Muffins (Whole Grain and Gluten Free) 2I 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 (Whole Grain and Gluten Free) 3Butternut 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 rackButternut Squash Muffins (Whole Grain and Gluten Free) 4

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.Butternut Squash Muffins (Whole Grain and Gluten Free) 5

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.Butternut Squash Muffins (Whole Grain and Gluten Free) 6

Isn’t it interesting how different types of light can make certain foods look completely different?!  The muffins below look somewhat anemic. No?Butternut Squash Muffins (Whole Grain and Gluten Free) 7

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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