Now that so many of you bought parchment paper muffin liners, I thought the least that I could do is find a new muffin recipe!
The other day I made butternut squash that was roasted with some olive oil and fresh rosemary. I made a huge batch and wanted to do something with it. I’ve made muffins with pumpkin before, so why not with butternut squash?
This recipe was inspired by one I found from Clean Eating Magazine (great magazine by the way!!). I tweaked it up and made a few batches before I found the right combination. These muffins are really good. Fresh rosemary and chocolate…mmmm:)
Here’s a tip: when you bake with whole wheat flour, goodies tend to be a little more drier and have a hearty, coarser texture. I read somewhere that if you let the batter sit for 10 minutes before baking, it gives the bran and wheat germ a chance to soften first and then produce moister muffins!
Whatever the case, these muffins are hearty and yummy and are easy to freeze so you can have something ready and healthy if you’re in the mood for a snack.
I’d love to hear from you! Have you ever used butternut squash when baking?
Please feel free to share your ideas and tips in the comments below:)
Savory Maple Squash Muffins
• 1 3/4 cups whole-wheat flour (you can use a combination of white and whole wheat!)
• 2 tsp. ground cinnamon
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 2 tbs. fresh rosemary, chopped
• 1/2 cup unsweetened vanilla almond milk (or plain)
• 1 cup butternut squash puree (*see note)
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup mini dark chocolate chips
Place the oven rack in the middle of the oven and then preheat to 350°F. Line a 12 cup muffin tin with parchment liners.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt and the fresh rosemary.
In a large bowl whisk together the almond milk, squash puree and maple syrup. Add the melted coconut oil and mix it well so it’s all combined. Add the dry ingredients and the chocolate chips to the bowl and stir until all the flour disappears; do not over mix. The batter will be thick. Spoon the batter into the muffin tins.
Bake on the middle shelf for 23 – 25 minutes, or until an inserted toothpick comes out dry. Freezes well.
To make butternut squash puree, peel, cut and cube the squash. Toss with a bit of olive oil (I like adding fresh rosemary too) and roast for about 45 minutes at 375°F. This can be done ahead of time, or you steam/boil the butternut squash. To make the puree, put 1/2 the roasted squash in a food processor, or any type of mini processor, add 1/4 cup of water and pulse until the squash becomes pureed. You can also freeze leftover puree.