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    Butternut Squash Oatmeal Muffins Recipe

    Published: Dec 28, 2021 · Modified: Jun 13, 2022

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    Butternut Squash Oatmeal Muffins
    Butternut Squash Oatmeal Muffins

    Looking for a healthy and hearty breakfast option? Check out this Butternut Squash Oatmeal Muffin recipe! These muffins are packed with nutritious ingredients like butternut squash, oats, and eggs, and are perfect for breakfast or brunch. Plus, they are easy to make and can be made in a hurry so you can get on your way.

    Butternut Squash Oatmeal Muffins

    Butternut Squash Oatmeal Muffins
    Butternut Squash Oatmeal Muffins

    These Butternut Squash Oatmeal Muffins are a delicious plant-based breakfast that is vegan, gluten-free and has a touch of maple. They make a great breakfast on the go or as a healthy lunch break recipe.

    Think muffins are a healthy way to start your morning? Think again. Muffins are just dense pieces of cake with cute tops. So I decided to cook up a better muffin recipe using some very creative ingredients, including baby food and soda. I know it sounds strange, but trust me these muffins are so tasty and healthy they’re worth digging out your muffin tin.

    It’s difficult sometimes to get breakfast off to a good start, but Butternut Squash Oatmeal Muffins take just minutes to make and with only 130 calories each, you can get everything you need for a healthy day ahead of you. These muffins are perfect for a quick breakfast or an ideal on the go snack.

    INGREDIENTS:

    (Note: If you don’t want to cheat with the baby food, feel free to pick up a butternut squash, roast it in the oven, and process in a food processor until smooth)

    • 1 Package Carrot Cake Mix (note: I used Simply Organic Carrot Cake Mix, but any mix will do)
    • 2 packages of Sprout Organic Baby Food Roasted Butternut Squash ($1.39 at WFM)
    • ½ cup zero calorie Steaz Orange Soda
    • 1 cup dried oats
    • 2 teaspoons cinnamon, optional
    • 1 teaspoon powdered sugar, optional

    DIRECTIONS:

    • 1. Preheat oven to 350.
    • 2. Put paper liners in the muffin tin cups.
    • 3. Empty the carrot cake mix into a mixing bowl.
    • 4. Add the oats, baby food and soda and stir just until the mixture is evenly moist.
    • 5. Spoon the batter into lined muffin cups.
    • 6. Bake for 25 – 35 minutes (may take longer). Use the toothpick test: bake until toothpick inserted comes out clean.
    • 7. Cool, loosen edges, and sprinkle with cinnamon and powdered sugar (optional).

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    Ingredients
      

    • 1 Package Carrot Cake Mix note: I used Simply Organic Carrot Cake Mix, but any mix will do
    • 2 packages of Sprout Organic Baby Food Roasted Butternut Squash $1.39 at WFM
    • ½ cup zero calorie Steaz Orange Soda
    • 1 cup dried oats
    • 2 teaspoons cinnamon optional
    • 1 teaspoon powdered sugar optional

    Instructions
     

    • Preheat oven to 350.
    • Put paper liners in the muffin tin cups.
    • Empty the carrot cake mix into a mixing bowl.
    • Add the oats, baby food and soda and stir just until the mixture is evenly moist.
    • Spoon the batter into lined muffin cups.
    • Bake for 25 – 35 minutes (may take longer). Use the toothpick test: bake until toothpick inserted comes out clean.
    • Cool, loosen edges, and sprinkle with cinnamon and powdered sugar (optional).

    In this blog post, we shared a Butternut Squash Oatmeal Muffin recipe that is sure to please your taste buds! By following the instructions provided, you'll be able to make these delicious muffins in no time at all! We hope you enjoy them!

    Frequently Asked Questions

    What makes a muffin chewy?

    Overmixing is one of the most prevalent causes of dense, chewy muffins. Muffins can be made in a variety of ways, but the most common method is to use a muffin pan. Your dry ingredients are sifted together, and your wet ingredients are whisked together. Then you blend the two and whisk until they're thoroughly combined.

    What flour is best for muffins?

    You can make the muffins with either all-purpose flour or pastry flour; all-purpose flour produces a more sturdy muffin, whilst pastry flour produces a lighter and more delicate muffin. Whisk together the milk, vanilla, vegetable oil or butter, and eggs in a separate basin. Make sure they're fully combined!

    Why do muffins fall after baking?

    The air pockets formed by the leavening in the recipe collapse when the cell structure does not set, causing the muffin to sink. The temperature of the oven changes over time. Always use an oven thermometer to ensure the correct temperature when baking.

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    I am Elyse

    Hi, I am Elyse, Creative Delites is more than a blog–it’s a community for people who love healthy food that doesn’t taste like health food. Whether you are looking for an energy-filled afternoon snack to try or looking for the latest information about trendy foods that may or may not be worth their hype, I’ve got you covered Read More…

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