Winter Squash Oatmeal Muffins

Total Time
25mins
Prep 5 mins
Cook 20 mins

A healthy (not-too-sweet) muffin that is great for breakfast or snack!

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

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.

Elizabeth E. October 31, 2016

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!

MotleyCook December 07, 2011

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