Winter Squash Oatmeal Muffins

Submitted by Miss_Elaine

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

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 12 muffins
• Serves: 12

ingredients

• 2 eggs
• 1 1⁄3 cups winter squash, mashed
• 1⁄4 cup oil
• 1 teaspoon vanilla
• 2⁄3 cup brown sugar, packed
• 3⁄4 cup rolled oats
• 1 cup flour
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 salt
• 1 teaspoon cinnamon
• 1⁄2 cup raisins
• 1⁄2 cup nuts

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

[Elizabeth E.]

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.

 

[MotleyCook]

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!