Prep 5 mins
Cook 20 mins
A healthy (not-too-sweet) muffin that is great for breakfast or snack!
- 2 eggs
- 314.66 ml winter squash, mashed
- 59.14 ml oil
- 4.92 ml vanilla
- 158.51 ml brown sugar, packed
- 177.44 ml rolled oats
- 236.59 ml flour
- 7.39 ml baking powder
- 4.92 ml baking soda
- 1 salt
- 4.92 ml cinnamon
- 118.29 ml raisins
- 118.29 ml nuts
- 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.
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.
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!