Download The Free Video Series: How To Strengthen Your Immune System

Chai Spice Butternut Squash Muffins

Breakfast, Recipes, Snacks, Sweets

Chai Spice Butternut Squash Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Side Dish, Snack
Servings 18 servings


  • 2 lb butternut squash peeled, seeded, and diced
  • 1 Tbs avocado oil or other mild flavored oil
  • 3 cups oats quick
  • 1 Tbs pumpkin pie spice
  • 1 tsp cardamom ground
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cups almond milk unsweetened (or other milk)
  • 1/2 cups maple syrup
  • 2 eggs
  • 3 Tbs coconut oil melted
  • 1 tsp vanilla extract



  • Preheat oven to 400° F and line a baking sheet with parchment paper.
  • Peel, seed, and dice butternut squash.
  • Line muffin tins with paper liners and spray with cooking oil for easy removal.


  • Toss diced butternut squash with oil and bake on parchment-lined baking sheet for about 20 minutes until soft. Set aside. Reduce oven to 375° F.
  • Add oats, pumpkin pie spice, cardamom, baking soda, and salt to your blender or food processor. Process until mixture resembles flour. Add dry ingredients to a mixing bowl.
  • To your blender or processor, add butternut squash, milk, maple syrup, coconut oil, vanilla, and process until creamy. Add eggs and process until smooth.
  • Make a well in dry ingredients and add the wet mixture. Stir until just combined.
  • Add batter to muffin liners 3/4 full and bake for about 15 minutes until tops spring back when touched.


Recipe makes 18 regular-sized muffins. Serving size = 1 muffin
Add mini chocolate chips for an extra special treat 😉 Serve with fruit for breakfast!

1 Comment

  1. Cleonne Wright

    Muffin recipe sounds like muffins would be tasty.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

angela sitting outdoors with laptop and eating healthy foods

About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

Learn More  →

View Categories

Keep Reading

Lemon Coconut Chia Bites

Lemon Coconut Chia Bites

Lemon Coconut Chia Bites Food Processor 1 1/2 cups quick-cook oats1/2 cup cashews (raw)2 Tbs cashew butter1/4 cup maple syrup1 lemon (zested and juiced)1 tsp vanilla extract2 Tbs chia seedssalt (pinch)1/4 cup unsweetened coconut flakes Add oats to food processor and...

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes Light and fluffy vegan and gluten free pancakes packed with protein and flavor! Great for breakfast or a protein packed afternoon snack. 1 cup gluten free all purpose flour2 scoops vanilla protein powder1 tbsp baking powder1/4 tsp salt1 tbsp pumpkin...

“Chicken In A Pot”

“Chicken In A Pot”

"Chicken In A Pot" 2 carrots (sliced)2 onions (sliced)2 stalks celery (cut into 1-inch pieces)1 whole broiler/fryer chicken1 tsp salt1/2 tsp ground black pepper1/2 cup water, chicken broth or white wine1/2 tsp dried basil Put carrots, onions and celery in bottom of...

Pin It on Pinterest

Share This