Butternut Squash With Serious Muffin Potential!


Can we talk about these babies for one sec??

I love starchy carbs like sweet potato and butternut for the sweet kick they carry, and over the last days of getting out of a binge-eating phase (more on that later), they’ve been wonderful in satisfying my ravaging sweet tooth.

I love a bowl of warmly baked slices of sweet potato with a steaming cup of my protein hot cocoa (hubba hubba!), or Pureed butternut squash with mushrooms, sauteed spinach and chopped up chicken breast and some crushed walnuts….yes, Jesus. Yes!

I woke up craving a big amount of starchy carbs, but I know i have to be very careful to fall back in to old patterns of bingeing.

My beloved butternut came to mind, with this Vitamin A powerhouse carrying only 63 calories per cup. I’m down with that!



I went to work on it, determined to make the best flour-less muffins I could.

I’d made a batch of Butternut Squash Pancakes a few days prior and they’d turned out well, but only after two or three failed attempts…LOL.

Pile of pancakes

I needed a base that would replace the flour (in order to thicken it and prevent it from crumbling), and I eventually went with some oat bran and Wheatgerm. Sounds risky but it worked! (If you want to play around with a wheat-free flour, you can use Arrowroot Flour or Healthy U’s 10-Grain Flour)


1 cup of baked, mashed butternut squash

1 tablespoon of oat bran or quick cooking oats

2 tablespoons of raw wheatgerm

1 whole egg, 1 eggwhite

1 teaspoon of ground cinnamon

1 teaspoon of vanilla extract

A pinch of xanthan gum (optional)

Quarter teaspoon of baking powder

You can throw in any nuts and seeds of your choice, as an option. In this case, i threw in a tablespoon of chia seeds.



Preheat your oven to medium heat.

Place the pureed butternut squash in a mixing bowl and toss in all the dry ingredients. Proceed to mix in the eggs and vanilla essence. if the mix is too thick to pour, add a teaspoon of water or milk. Add more till you get a subtle runny mix, BUT not too runny or it’ll backfire on your hungry behind!

Place the batter in cupcake cups, a cupcake baking tin or even in a cake tin. Your choice.

Toss it in the heated oven and set your timer to 20 – 25 minutes, and stick a toothpick to check if ready. if the toothpick comes out sticky, it will require more time. Monitor it closely as it burns real quick once ready.

Allow to cool before you put any toppings. You can top it with good old peanut butter, or greek yogurt and almonds, or anything you want.

I ate them plain and they tasted soo good!

Be sure to try out this recipe and let me know how it goes!






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