Muffin Recipe with Butternut Squash and Avocado

HomeRecipesMeals & DishesBakingButternut Squash Avocado Muffins

Total Time: 1 h

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Cook Time: 25 min

Prep Time: 35 min

Nutrition Facts

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Nutrition information
per serving

Calories 170

Total Fat 7g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.5g

Cholesterol 30mg

Sodium 290mg

Total Carbs 24g

Dietary Fiber 4g

Total Sugars 6g

Protein 6g

Potassium 260mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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).

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Serves: 12

Ingredients
Instructions

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

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.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.