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18
Butternut Squash Avocado Muffins
Butternut Squash Avocado Muffins
TOTAL TIME:
60 min
PREP TIME:
35 min
COOK TIME:
25 min
These savory muffins combine the natural sweetness of butternut squash, the rich texture of a California avocado and the subtle flavor of coconut. Enjoy this muffin for breakfast alongside a dollop of cottage cheese or serve with steamy bowl of soup. A recipe variation adds chocolate chips to create delicious dessert muffins. These muffins are an excellent source of vitamin A (25% DV)and vitamin E (20% DV).
| 12 | paper muffin cups, optional |
| As needed | cooking spray |
| 1 lb. | fresh butternut squash, peeled and cubed, (or 1 cup canned pureed butternut squash) |
| 1 cup | whole wheat pastry flour |
| 3/4 cup | almond flour |
| 1 1/2 tsp. | baking powder |
| 1 tsp. | baking soda |
| 1/2 tsp. | salt |
| 1 tsp. | ground cinnamon |
| 1/4 cup | granulated sugar |
| 2 | eggs |
| 1/2 | ripe, Fresh California Avocado, seeded, peeled and mashed (about ¼ cup) |
| 1/4 cup | plain Greek yogurt |
| 1 tsp. | pure vanilla extract |
| 1/3 cup | almond milk |
| 1/3 cup | sliced almonds |
| 1/2 cup | chocolate chips, optional |
As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Prepare muffin tin with paper muffin cups - spray each cup with cooking spray. Set aside.
- Cut butternut squash into cubes (around 1-inch square each) and bake on a cookie sheet at 350 degrees F for around 30 minutes or until fork tender. Cool, puree squash in food processor or use 1 cup of canned pureed butternut squash and set aside.
- Spoon flours into dry measuring cups and level with a knife.
- Whisk together baking powder, baking soda, salt and cinnamon in a medium sized bowl. Set aside.
- Combine sugar, eggs, avocado, yogurt and vanilla in a large bowl and beat with a hand mixer until well combined.
- Add almond milk and pureed butternut squash, beating at a low speed until blended together.
- Add flour mixture to above mixture and beat at a low speed just until combined (don't over mix).
- Spoon batter into muffin cups and fill half-way. Sprinkle a few almonds evenly over each muffin. Top with chocolate chips (optional).
- Bake muffins for 25-30 minutes or until a wooden pick inserted in center comes out clean.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
NUTRITION INFORMATION PER SERVING
Calories 170
Total Fat 7 g (Sat 1 g, Trans 0 g, Poly 0.5 g, Mono 1.5 g)
Cholesterol 30 mg
Sodium 290 mg
Potassium 260 mg
Total Carbohydrates 24 g
Dietary Fiber 4 g
Total Sugar 6 g
Protein 6 g
Vitamin A 218 mcg; Vitamin C 8 mg; Calcium 105 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 21 mcg; Omega 3 Fatty Acid 0.03 g
% Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 8%; Iron 6%; Vitamin D 0%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.