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)
1/2 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).
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
- 1/2 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).