Our best recipe for Butternut Squash - breakfast muffins
“These are densely-packed little numbers, full of wholesome fruit, nuts, oats and seeds making them an ideal breakfast or healthy snack. The squash gives them a wonderfully nutty flavour, backed up with warming spices. And there’s very little waste; you roast the seeds and scatter them on top. Transform into cupcakes with cream cheese icing.” - Georgia
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Servings: 12
Ingredients:
175 g Butternut squash (peeled and grated)
2 Eggs
100 g Olive oil (or rapeseed oil, plus extra for drizzle)
125 g Yoghurt / Vegan yoghurt
1 small Apple (grated)
2 Bananas (peeled and mashed)
250 g Plain flour (or wholemeal)
2½ tsp Baking powder
50 g Rolled oats
½ tsp Salt
75 g Light muscovado sugar (or soft brown sugar)
100 g Raisins (or sultanas)
50 g Pumpkin seeds (or sunflower seeds)
75 g Mixed dried nuts (chopped)
1 tsp Ground cinnamon
1 tsp Ground nutmeg
Recipe:
- Preheat the oven to 190C/375F/gas 5 and line a 12-hole muffin tin with paper cases. Scoop the seeds out the butternut squash and transfer to a heatproof dish. Place in the warming oven for 10 minutes to dry.
- Once the seeds have been in the oven for 10 minutes, drizzle with a little oil and scatter with salt, then, while you prepare the muffins, return to the oven for a further 15-20 minutes until golden.
- Whisk the eggs, olive oil and yoghurt together, then fold in the grated squash, apple and banana.
- Combine the dry ingredients using your fingertips so everything is evenly distributed. Fold this into the wet ingredients, then spoon into the cases so they’re two-thirds full. Scatter over the roasted squash seeds.
- Place in the middle of the oven for 35-45 minutes until golden and an inserted skewer comes out clean. Leave to cool before eating.
