Butternut Squash Muffins.jpeg
Butternut Squash Muffins

Prep time: 10 minutes

Cook time: 25 minutes

Makes: 12 muffins

  • 14 ounces (~400 g) or approx. 1/2 of a butternut squash, deseeded, skin on and roughly chopped

  • 2/3 cup brown sugar

  • 4 eggs

  • Salt

  • 2 1/2 cups whole wheat flour

  • 2 teaspoons baking powder

  • 1 tsp ground cinnamon

  • 3/4 cup apple sauce or yogurt

  • Handful of walnuts or raisins (optional)

  • Pinch of salt​

  • Zest of 1 lemon

  • Zest of 1 small orange

  • Juice of 1/2 lemon

  • 1/2 cup greek yogurt

  • 2 tbsp icing sugar

  • 1/2 tsp vanilla

How To:
  1. Preheat the oven to 350 F. Grease muffin tins or line them with paper cups. 

  2. Place squash in food processor (or blender) and whiz around until finely chopped. 

  3. Add sugar and crack in the eggs. 

  4. Add the flour, baking powder, cinnamon, yogurt, walnuts (or raisins), and a pinch of salt.

  5. Process or blend until until combined You may need to scrape down the sides with a rubber spatula. 

  6. Fill the muffin tins with the mixture. 

  7. Bake in preheated oven for 20 to 25 minutes or until a toothpick comes out of the muffins clean. 

  1. Zest lemon and orange into a small bowl. 

  2. Squeeze juice from 1/2 lemon into the bowl. 

  3. Add the greek yogurt, icing sugar and vanilla and mix well. 

  4. Put in fridge until the muffins have cooled and then spoon onto the muffins

  5. Enjoy!

Make it Fun!

Involve kids by letting them help crack the eggs. They may drop a shell or two the first time they try, but they will love the challenge!

For Leftovers... 

Enjoy as a snack without the frosting, or spread it on for a delicious dessert! 

Adapted from Jamie Oliver’s Jamie at Home - Cook your way to the Good Life (2007)