Make these Butternut Squash Muffins as an easy and delicious breakfast on the go! Healthy antioxidant-rich muffins that are moist and perfect for a meal on the go.
Ingredients
1cuprolled oats
1tspbaking powder
1tspcinnamon
1tspSteviaor your favorite sweetener
6ozplain whole milk yogurt
3/4cuppre-packagedcubed butternut squash
1tspmaple syrupoptional*
1tspvanilla
1/4cupskim milk
Instructions
Preheat the oven to 350 degrees.
Blend the rolled oats in a blender to create an oat "flour."
Combine the oat "flour" with the rest of the dry ingredients in a medium bowl and set aside.
Put cubed butternut squash in a microwave-safe dish and microwave until fork-tender.
In the blender you used to make your oat "flour," combine the butternut squash with the rest of the wet ingredients and blend until combined.
Mix wet ingredients in with dry ingredients and stir until a moist, thick dough forms. If it's too dry, add more yogurt or a little milk and if it's too wet, add a little more oat "flour."
Bake for 18-20 minutes.
Notes
WWP+: 2*Optional ingredients not included in nutrition calculation.