Butternut Oat Muffins… why yes, thank you! These are really scrumptious! A great protein packed muffins that is also low fat and sugar free!
Perfectly yummy fall breakfast muffins using roasted butternut squash.
If you have trouble cutting through a butternut squash, I think I might have found a good tip for you. FIRST peel the squash! Then cut off the top and bottom .
Set it up on it’s bottom and slice down the middle long ways. Use an ice cream scoop and scoop out the veins and seeds. All that’s left is chunking it up.
I also added just a touch of extra virgin olive oil to roast it in. You could use coconut oil too.
After that, I sprinkled it with pumpkin pie spice and cinnamon along with my favorite sweetener THM GENTLE SWEET (my affiliate link)!
Fill your muffin tins (this makes 12) and there you have it. A great breakfast muffin for you.
For Trim Healthy Mama’s this would be an E breakfast and the serving size is 2.
Enjoy this little touch of fall.
- 1 & 1/2 cups of oat flour (just grind your old fashioned oats until you get the amount)
- 2 cups of roasted butternut squash (I used half a squash exactly)
- 1/2 cup of greek yogurt
- 1/2 cup of eggs whites
- 3 tbsps. of THM Gentle Sweet
- 2 tsps. of pumpkin pie seasoning (if you don't have this use a mix of cinnamon, nutmeg, ginger)
- 2 tsps. of vanilla
- 1 tsp baking powder
- a pinch of salt
- With a hand held mixer blend the butternut squash until mashed.
- Mix in sweetener, greek yogurt, egg whites and vanilla.
- Add in the dry ingredients.
- Preheat oven to 350 degrees.
- In a muffin tin place muffin liners.
- Muffin liners or cupcake liners work best in this recipe.
- Fill the muffin tins 3/4 of the way full.
- Bake for 20-23 minutes at 350 degrees.