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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

Ingredients
  

  • 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

Instructions
 

Prep

  • 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.

Make

  • 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.

Notes

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.

    Reply

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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.

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