Winter Squash Muffins with Cranberries
Winter Squash Muffins made with cranberries, cinnamon and butternut squash. Gluten free and low calorie, this cozy muffin is a delicious snack on a winter day!
Servings: 12 muffins
Ingredients
- 1 1/2 cups butternut squash pureed
- 2 egg whites room temperature
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/2 cup plain Greek yogurt
- 1/2 cup Gluten Free rolled oats or regular rolled oats
- 1 1/2 cups Gluten Free baking flour or regular oat flour
- 1/3 cup coconut sugar or sugar of choice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 375 degrees F and line a muffin tin with muffin liners or spray with nonstick cooking spray.
- In a small bowl, whip butternut squash, egg whites, maple syrup and Greek yogurt together with a hand blender.
- In another large bowl, mix together baking flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspices.
- To the flour mixture, add the wet ingredients. Once fully incorporated, add the coconut oil to the mixture (I find this prevents the coconut oil from hardening). After combined, fold in the rolled oats and cranberries to the batter.
- Spoon the batter into the muffin cavities 3/4 of the way full (do not fill to the top as they will rise) and bake 25 minutes until the muffins bounce when you gently touch the center. Cool muffins in the baking pan 5 minutes then remove to a cooling rack to cool fully.
Notes
- My Amazon shop has more products similar to those used in this recipe and that I recommend to my weight loss clients.
Nutrition
Serving: 1muffin | Calories: 154kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 87mg | Potassium: 148mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1861IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg