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).
Butternut Squash Avocado Muffins
Nutritional Highlights (per serving)
|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|
|1 1/2||tsp.||baking powder|
|1/2||ripe, Fresh California Avocado, seeded, peeled and mashed (about ¼ cup)|
|1/4||cup||plain Greek yogurt|
|1||tsp.||pure vanilla extract|
|1/2||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
- 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.
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%