Roasted Butternut Squash Muffins

I have made these with both roasted butternut squash and pumpkin puree … either one works great, and these are AWESOME!!

Roasted Butternut Squash Muffins

1 ½ cups of whole wheat pastry flour

2 tbsp ground chia seeds

2 tsp cinnamon

a dash of: nutmeg, allspice, ginger & cardamom

1/2 tsp salt

2 tsp baking powder

1 cup mashed roasted butternut squash (can also substitute pumpkin)

1 cup unsweetened applesauce

½ cup of agave syrup

2 large egg whites

2 tsp fresh squeezed lemon juice

1 tsp lemon zest

1 tbsp vanilla extract

½ cup dried cranberries

*optional – ½ cup of toasted and chopped pecans

Combine dry ingredients – mix well.

Combine squash, applesauce, agave syrup, egg whites, lemon juice, lemon zest, and vanilla extract – mix well.

Fold dry ingredients into wet ingredients, and add cranberries and pecans. Avoid over-mixing.

Spray the muffin tin and fill each about 2/3 full.

Bake for 20-25 minutes at 350.

Note: you can roast the butternut squash by cutting it in 1 inch cubes. Place cubes on a cookie sheet and lightly coat with olive oil. Bake at350 until tender (about 10 to 15 minutes).

~ by Greg Vick on October 25, 2011.

One Response to “Roasted Butternut Squash Muffins”

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