Low Fat Roasted Butternut Squash Muffins

Name: Low Fat Roasted Butternut Squash Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 118 milliliters brown sugar; 237 milliliters mashed roasted butternut squash (see in-article note for roasting squash – can substitute with canned pumpkin puree); 1 egg or 1 egg replacer equivalent; 79 milliliters plain dairy-free yogurt; 2 teaspoons ground cinnamon; 3 Tbsps honey; 1 Dash each of nutmeg, allspice, ginger & cardamom; 12 servings Hand full of toasted and chopped pecans, optional; 0 teaspoons salt; 59 milliliters unsweetened applesauce; 237 milliliters all-purpose or whole wheat pastry flour

You can never have too many morn meal recipes, so give Low Fat Roasted Butternut Squash Muffins It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up applesauce, egg replacer equivalent, roasted butternut squash, and a few other things to make it today.

Instructions

Preheat your oven to 350ºF and grease two muffin tins or line them with cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Combine the flour, cinnamon, baking soda, salt, nutmeg, allspice, ginger, and cardamom in a medium-bow.Blend the squash, sugar, yogurt, applesauce, honey and egg in a mixing bowl.Gently fold the dry ingredients into wet ingredients, being careful not to overmix.Gently stir in the nuts, if using.Fill each muffin cup 2/3 full.

Ingredients you will need

Baking Soda