Butternut Squash Apple Muffins

November 6, 2018 • 0 comments

Butternut Squash Apple Muffins
A healthy muffin recipe perfect for fall. These muffins are very tasty without being overly sweet and are a great way to sneak some veggies into those picky eaters. Three year old Heidi's reaction to these muffins "mmm yummy mommy". Feel free to play around with the spice amounts to your liking.
  • Prep Time:
  • Cook Time:
  • Servings: 12 muffins



2-1/4 cups Jubilee Muffin Mix (2-1/4 cups Red Fife Flour, 1-1/4 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp pumpkin spice

1/4 cup butter (melted and cooled) or cooking oil (I prefer avacado oil) 
1/3 cup maple syrup
2 eggs
1 tsp vanilla
1/2 cup yogurt
1-1/2 cups of cooked and pureed butternut squash
1 cup peeled and diced apples

Preheat oven to 400 F. Grease muffin pan. In a large bowl combine muffin mix, cinnamon, nutmeg, cloves and pumpkin spice. In a medium bowl combine the wet ingredients and beat together with a whisk. Add the butternut squash and the apples. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 12-15 more minutes, until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.

Apple Almond Muffins
November 6, 2018 • 0 comments