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.
Butternut Oat Muffins
- Cook Time: 20
- Total Time: 20 minutes
- Yield: 12 1x
Description
A perfectly yummy fall breakfast that is full of protein and a perfect E.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Nutrition
- Serving Size: 6
These look great! Buying butternut squash today to try them.
Would you consider two a serving for a breakfast? Or would the carb count be too high?
Yes ma’am, I think at least two is a good serving for an E breakfast.
Making these today! Is it 2cups mashed squash or diced?
I did diced squash!
I made these last night. I found them to be very dense, causing them to be dry. I followed the recipe exactly and am a seasoned baker. Did yours come out dense? Any suggestions?
Hmmm.. mine were a little dense because of the oat meal but not dry. Maybe I measured out more butternut squash. I might add in a little almond milk to keep it more moist. Thank you for telling me!
I’ve been waiting all week to make this and I’m so glad I finally did. They turned out so good. I was a little nervous about them being dry after reading Jennifer’s comment so I did add a splash of almond milk as you suggested. I baked them for 20 mins and they are not dry at all. Thanks for the recipe, they are delicious.
Yay!! I am so glad to hear that!!!
Thinking of using pumpkin puree, instead of squash. That should work just fine, right? Thank you!
Yeah that would work too!! 🙂
Hi, I’m new to THM, so I’m not well versed yet but doesnt the fat in the Greek yogurt push it out of an E meal?
You want to use 0% Greek Yogurt only!!
Had such high hopes for these, as I want a good E muffin. Unlike comment above that claimed hers were dry, mine seemed undercooked and gummy. Put them back in the oven for another 10 min, bit it didn’t really help much. Tasted great, but texture wasnt good. Like I said, gummy. Any suggestions?
I’m so sorry to hear that… I honestly am not sure what happened. They are more of an oatmeal muffin type not like a flour muffin type…
Really good!! I used sweet meat squash that we grew in our garden! I had oatflour on hand, next time I might add a little bit of oats that aren’t ground for a little more texture. Thank you!
You are welcome!!