Winter Squash Oatmeal Muffins

"A healthy (not-too-sweet) muffin that is great for breakfast or snack!"
 
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Ready In:
25mins
Ingredients:
13
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Whisk together sugar and wet ingredients.
  • Add dry ingredients and combine.
  • Fold in raisins and nuts.
  • Use 1/4 C to measure evenly into muffin tin.
  • Bake at 350 for 20-30 min or until toothpick tests clean.

Questions & Replies

  1. Do you cook the squash first before you mash it?
     
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Reviews

  1. My plan was to make these and freeze at least half of them to pull out for a nutritious snack for my little one. There aren't going to be enough left. They are a hit in this house. They were quick and easy to mix, and because each muffing takes a measured amount of batter, I was able to keep some nut free and then add the nuts after I had measured the ones without. I did use pumpkin pie spice instead of straight cinnamon because the cinnamon was hiding. I used butternut squash as my winter squash variety.
     
  2. I baked a batch today -- had some winter squash to use up, and I ended up with roughly 1/2 and 1/2 squash and banana, and I omitted the nuts because my daughter is allergic. They baked up in 20 minutes at 350. They turned out beautifully, and they tasted sweet but not too sweet. Definitely a keeper! Thanks for posting, Elaine!
     
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