|Written By Lara Wadsworth
These butternut squash muffins are too good to be true. Packed with nutrients and protein, they make the perfect breakfast for a busy mom, on-the-go athlete, or anyone who loves muffins! With just a bit of preparation ahead of time, these delicious pastries are sure to become a regular in your meal prep rotation. They are pictured here with chocolate chips.
I developed this recipe while 9 months pregnant with my first baby in an effort to have delicious, protein snacks available at a moment’s notice. Plus, I needed to use up a butternut squash I was gifted from a friend’s garden that I had no idea what to do with. These turned out far better than I had hoped! If you are low or no sugar, you can swap the sugar for sugar alternatives such as stevia or Swerve. I have also found that flax eggs work just as well in this recipe as chicken eggs. With that simple swap, these muffins are even completely vegan!
- The flesh of 1 small butternut squash or half of a large one (cooked and deseeded)
- 1 overripe, mashed banana
- 1 cup of lentils (soaked overnight and then pureed)
- 1 cup of brown sugar
- 1/3rd cup of white sugar
- 1/3rd cup of melted coconut oil
- 3 eggs
- 3 cups of flour
- 3 tsp baking soda
- 1 tsp ground cinnamon
- 3 tsp vanilla
- ¼ tsp salt
- Optional: Chopped nuts and/or chocolate chips
1. About 12-24 hours before your desired baking time, measure out one cup of lentils into a bowl, cover them with 4-5 cups of water, and let soak overnight. Remember that they will triple in size while soaking, so there should be plenty of room for expansion.
2. Cook one butternut squash (poke holes in it and microwave it for 10-15 minutes in a pinch). Let cool. Deseed it and scrape out the flesh into a large bowl.
3. Preheat the oven to 350F and lightly grease two one-dozen muffin pans.
4. Drain and rinse the lentils, then puree in a food processor or blender. Add no more than ¼ cup of water to help blend if necessary. Add the puree to the bowl.
5. Add all other ingredients to the bowl and mix until fully combined. Add any nuts or chocolate chips last and fold them in.
6. Evenly divide the batter into the two muffin pans. This should yield about 24 muffins.
7. Bake at 350F for about 15 minutes or until the edges of the muffins are lightly golden and the tops are no longer shiny.
8. Use a butter knife to release the muffins from the edges of the pan, and let them cool on a wire rack before consuming.
These muffins store the best in the refrigerator for quick grabbing throughout the week. They can also be frozen for up to 3 months in an airtight container or bag. Thaw before eating.
|Lara Wadsworth, True Leaf Market Writer
I am a native of Southwestern Michigan, where I also reside, and I love all things plants! I got a Bachelor's Degree in Horticulture and found the first work-from-home job I could get. Now, I spend my days writing for TLM, playing with my dog, eating delicious food with my husband, and plotting my next landscape or gardening move. I believe everyone should get down and dirty in the soil now and then. Happy Gardening!