WAIT! Don’t run away! They are good, I promise! At least they were good to me, and my Dad, and most importantly, my four year old! He is the pickiest eater and has food allergies on top of it, so needless to say, getting enough proper nutrition into him has been a challenge.
He ate his minus the crumb topping, but he ate them! I was thrilled! He ate a vegetable…for breakfast!
Butternut Squash Muffins
- 2 1/4 cups unbleached all-purpose flour
- 1/2 cup wheat bran
- 1 Tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1 1/2 cups butternut squash puree
- 1 cup milk
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon chips
- Topping optional:
- 1/4 cup oats regular or quick cooking
- 1/4 cup wheat bran
- 1/4 cup AP flour
- 1/4 cup raw sugar
- 1/4 cup chopped walnuts optional
- 2 T. coconut oil
- Preheat oven to 350 degrees.
- In a medium size bowl, mix together the flour, wheat bran, baking powder, baking soda, and pumpkin pie spice.
- In a separate bowl, mix together the squash, milk, brown sugar, & applesauce.
- Add the wet ingredients into the dry, and combine.
- Fold in cinnamon chips.
- Spoon mixture into a 12 cup muffin pan, sprayed with nonstick cooking spray (or liners), about 3/4ths full.
- If using crumb topping, mix all the topping ingredients together and sprinkle on top of muffins.
- Bake approximately 20 minutes or until done.
Notes – If you do not have wheat bran, you can use all flour. You could probably sub oat bran or some other flour if desired, but I haven’t tried it. You could also use pumpkin or sweet potato in the place of butternut squash. I also had enough batter left over to make a couple baked ‘donuts’ in my donut pan, since my kids like almost anything shaped like a donut! (and how many times can I use ‘donut’ in a sentence?!)
Yes, I am all for sneaking vegetables into my children’s food, and my own for that matter!